| 苜蓿营养挂面的制作工艺初探 |
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| 引用本文： | 祝美云,张平安,姜义宝,王成章,韩永福. 苜蓿营养挂面的制作工艺初探[J]. 食品科学, 2006, 27(11): 632-634 |
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| 作者姓名： | 祝美云 张平安 姜义宝 王成章 韩永福 |
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| 作者单位： | 河南农业大学； 河南农业大学 |
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| 摘 要： | 新鲜苜蓿经处理后,加入到100℃的含0.015%醋酸锌和0.3%的碳酸钠混合液中,烫漂3min,加工成浆糊状,用5%环糊精包埋2d,按15%的比例加入到面粉中并加2%的活性面筋粉、2%食盐、0.2%海藻酸钠改善挂面品质,可制得营养丰富的绿色挂面制品,能较长时间保持绿色不变。
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| 关 键 词： | 苜蓿 挂面 护绿 工艺 |
| 文章编号： | 1002-6630（2006）11-0632-03 |
| 收稿时间： | 2006-09-15 |
| 修稿时间： | 2006-09-15 |
Study on Processing of Alfalfa Nutrition Noodles |
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| ZHU Mei-yun,ZHANG Ping-an,JIANG Yi-bao,WANG Cheng-zhang,HAN Yong-fu. Study on Processing of Alfalfa Nutrition Noodles[J]. Food Science, 2006, 27(11): 632-634 |
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| Authors: | ZHU Mei-yun ZHANG Ping-an JIANG Yi-bao WANG Cheng-zhang HAN Yong-fu |
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| Affiliation: | 1. Henna Agricultural University, Zhengzhou 450002, China; 2. Luohe Food Technical School, Luohe 462003, China |
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| Abstract: | Treated fresh alfalfa into the mixed liquid(100℃)made up of Na2CO3 0.3% and ZnAc2 0.015%, and heat them for 3 minutes, after making it into paste, wrap it with cyclodextrin for 2 days and then it was added into wheat flour in proportion 15%, with 2% vital gluten, 2%NaCl, 0.2% sodium alginate. Now then, nutrition noodles can be made and then green color in it can be preserved for a long time as well. |
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| Keywords: | alfalfa noodle green color protecting processing |
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