| 降低油炸方便面含油量的研究 |
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| 引用本文： | 陆启玉,王显伦.降低油炸方便面含油量的研究[J].河南工业大学学报(自然科学版),1993(2). |
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| 作者姓名： | 陆启玉 王显伦 |
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| 作者单位： | 郑州粮食学院食品工程系
(陆启玉)，郑州粮食学院食品工程系(王显伦) |
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| 摘 要： | 本文阐述了原料面粉的灰分、油炸时间及添加剂对油炸方便面含油量的影响,找出了降低油炸方便含油量的有效途径.
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| 关 键 词： | 方便面 含油量 灰分 油炸时间 添力剂 |
LOWERING THE OIL CONTENT OF FRIED READY-TO-EAT NOODLES |
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| Lu Qiyu Wang Xianlun.LOWERING THE OIL CONTENT OF FRIED READY-TO-EAT NOODLES[J].Journal of Henan University of Technology Natural Science Edition,1993(2). |
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| Authors: | Lu Qiyu Wang Xianlun |
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| Affiliation: | Food Engineering Department |
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| Abstract: | The paper expounded the influnces of the ash of raw-material flour, the frying time and the additives on the oil content of the friend ready-to-eat noodles and found out an effective way to lower the oil content of the friend ready-to-eat noodles. |
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| Keywords: | Ready-to-eat noodles opil content ash frying time additive |
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