| 发酵玉米面条的制备及其营养成分分析 |
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| 引用本文： | 马勇,邵悦,赵大军. 发酵玉米面条的制备及其营养成分分析[J]. 食品科学, 2007, 28(9): 278-280 |
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| 作者姓名： | 马勇 邵悦 赵大军 |
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| 作者单位： | 渤海大学生物与食品科学学院； 渤海大学生物与食品科学学院 辽宁锦州121000； 辽宁锦州121000； |
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| 摘 要： | 以玉米面为原料,通过研磨、酵母发酵、成型、熟化等工艺,制成具有可口酸味的玉米面条。这种方法具有发酵周期短、加工工艺简捷等优点。此外还测定了产品中蛋白质和VB6含量。
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| 关 键 词： | 发酵 玉米面条 工艺 |
| 文章编号： | 1002-6630（2007）09-0278-03 |
| 修稿时间： | 2007-05-23 |
Preparation of Fermented Corn Noodles and Nutritional Analysis |
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| MA Yong,SHAO Yue,ZHAO Da-jun. Preparation of Fermented Corn Noodles and Nutritional Analysis[J]. Food Science, 2007, 28(9): 278-280 |
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| Authors: | MA Yong SHAO Yue ZHAO Da-jun |
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| Affiliation: | College of Biotechnology and Food Science,Bohai University,Jinzhou 121000,China |
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| Abstract: | With cornmeal as raw materials, a kind of flavorful sour corn noodles was produced through a series of processes of grinding, fermentation, shaping and boiling. This method has many advantages such as the short fermentation cycle and the simple processing craft and so on. The protein and vitamin B6 content of the final product also were determined. |
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| Keywords: | fermentation corn noodles processing technology |
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