| 烩面的速冻和冷藏条件的研究 |
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| 引用本文： | 陆启玉,雷万学. 烩面的速冻和冷藏条件的研究[J]. 河南工业大学学报(自然科学版), 2002, 23(2): 14-18 |
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| 作者姓名： | 陆启玉 雷万学 |
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| 作者单位： | 1. 郑州工程学院粮油食品学院,河南郑州,450052
2. 河南教育学院,河南郑州,450003 |
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| 摘 要： | 通过研究不同的速冻和冷藏条件对烩面面团加工特性和产品质量的影响 ,确定烩面的速冻和冷藏的最佳工艺参数 ,为烩面的工业化生产提供了理论依据
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| 关 键 词： | 烩面 速冻 冷藏 拉伸 |
| 文章编号： | 1671-1629(2002)02-0014-05 |
| 修稿时间： | 2001-12-26 |
STUDY ON THE FROZEN AND COLD STORAGE CONDITIONS OF NOODLES BRAISED MEAT |
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| LU Qi yu LEI Wan xue. STUDY ON THE FROZEN AND COLD STORAGE CONDITIONS OF NOODLES BRAISED MEAT[J]. Journal of Henan University of Technology Natural Science Edition, 2002, 23(2): 14-18 |
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| Authors: | LU Qi yu LEI Wan xue |
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| Affiliation: | LU Qi yu 1 LEI Wan xue 2 |
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| Abstract: | The effects of the frozen and cold storage conditions on the dough processing properties of noddles braised with meat and the products quality were studied. The optimun technological parameters of froxen and cold storage were determined, and the theoretical basis was provided for its industrial production. |
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| Keywords: | noodles brasied with meat frozen cold storage stretch |
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