番茄-山药复合营养挂面的研制

介绍番茄和山药的营养价值和功能特性,并通过实验研究确定了番茄-山药复合营养挂面的最佳工艺配方。实验以小麦粉、山药泥和经过特殊包接处理的番茄汁为主要原料,研制出了集营养、风味、保健于一体的新型营养保健挂面。实验结果表明,最佳工艺配方:番茄汁为面粉的25%、β-环糊精为番茄汁的18%、山药为面粉的15%、羧甲基纤维素为面粉的0.35%、食盐为面粉的1.2%,用此配方生产出的面条色泽微红、光洁平整、耐煮爽口、韧性和黏性较好,产品的外观与内在质量及烹调性能均达到了一般挂面质量技术要求。

Preparation of tomatoes-Commonyam Rhizome Complex nutrition vermicelli

This article has mainly studied the best craft formula of tomato - Chinese yam compound nutrition vermicelli besides the introduction of the nutritional value and the function characteristic of tomato and the Chinese yam .Studies on developing the collection of nutrition, the flavor, and the health care in body new nutrition health care vermicelli were carried out. The experimental result shows that the best craft formula is that the optimum ration of the tomato juice to the bread flour is 25%, beta - the link dextrin to the tomato juice is 18%, the Chinese yam to the flour is 15%, the carboxymethylcellulose to the bread flour is 0.35%, the optimum ration of the table salt to the bread flour is 1.2%. The kind of vermicelli is light red, transparent, endurable and tasteful, It showed the reached the standard in appearance, nutrition and other criteria.