| 剂对面条食用品质的改良作用研究 |
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| 引用本文： | 王景林,唐雪蓉,王绍勇,张颖.剂对面条食用品质的改良作用研究[J].河南工业大学学报(自然科学版),1988(2). |
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| 作者姓名： | 王景林 唐雪蓉 王绍勇 张颖 |
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| 作者单位： | 郑州粮食学院基础部，郑州粮食学院粮油储藏系，郑州粮食学院，郑州粮食学院 83级毕业生，83级毕业生 |
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| 摘 要： | 本文介绍了能适当增加面条硬度、韧性,改善面条的风味、食感,延长湿面条货架寿命,并具有一定营养强化作用的品质改良剂。筛选出的最佳配方,在蒸煮试验中得到了满意的效果。每500g面条仅增加成本0.01元,是价廉质优的品质改良剂。
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| 关 键 词： | 面条 食用品质 添加剂 |
A Study of the Improvement Made by Additive on Edibility of Noodles |
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| Wang Jinglin.A Study of the Improvement Made by Additive on Edibility of Noodles[J].Journal of Henan University of Technology Natural Science Edition,1988(2). |
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| Authors: | Wang Jinglin |
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| Affiliation: | Wang Jinglin
(Department of Basic Covrces)
Tang Xuerong
( Grain and Oil Department )
Wang Shaoyong Zhang Ying |
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| Abstract: | The article presents a quality improving addivue which increases the hardness and tenacity of noodles, makes an improvement on their flavour edible taste, prolongs the shelf-life of wet noodles and has some nutriti-on increasing effect.The selected optimum composition of additive has g-iven a satisfactory result in cooking tests.The cost of 500g noodle increasing only by 0.01 yuan, the additive is good in quality and cheap in cost. |
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| Keywords: | noodle edibility additive |
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