| 微粉碎骨粉添加量对面条品质的影响 |
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| 引用本文： | 李茜雅,张龙翼,张崟,张婷,郭思亚,夏虎. 微粉碎骨粉添加量对面条品质的影响[J]. 食品研究与开发, 2019, 0(18): 140-144 |
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| 作者姓名： | 李茜雅 张龙翼 张崟 张婷 郭思亚 夏虎 |
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| 作者单位： | 成都大学肉类加工四川省重点实验室 |
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| 摘 要： | 为探讨制作骨粉面条的可行性,分析微粉碎骨粉添加量对面条的感官品质、弯曲度、浊度、蒸煮损失率、熟断率的影响,结果发现,随着微粉碎骨粉添加量的增加,面条的感官品质及骨粉弯曲度呈下降趋势,面条的浊度和蒸煮损失率均呈上升趋势,面条熟断率无显著(p>0.05)变化。面条的微观结构显示,微粉碎骨粉添加后,使面条的边缘处出现明显疏松现象。综合分析微粉碎骨粉添加量对面条品质的影响,建议在实际应用中,微粉碎骨粉在面条中的添加量应低于3%。
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| 关 键 词： | 面条 微粉碎骨粉 食用品质 添加量 微观结构 |
Effects of Fine Bone Powder with Different Dosage on Quality of Noodles |
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| LI Qian-ya,ZHANG Long-yi,ZHANG Yin,ZHANG Ting,GUO Si-ya,XIA Hu. Effects of Fine Bone Powder with Different Dosage on Quality of Noodles[J]. Food Research and Developent, 2019, 0(18): 140-144 |
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| Authors: | LI Qian-ya ZHANG Long-yi ZHANG Yin ZHANG Ting GUO Si-ya XIA Hu |
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| Affiliation: | (Key Laboratory for Meat Processing of Sichuan Province, Chengdu University, Chengdu 610106,Sichuan, China) |
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| Abstract: | LI Qian-ya;ZHANG Long-yi;ZHANG Yin;ZHANG Ting;GUO Si-ya;XIA Hu(Key Laboratory for Meat Processing of Sichuan Province, Chengdu University, Chengdu 610106,Sichuan, China) |
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| Keywords: | noodles fine bone powder eating quality additive amount microstructure |
| 本文献已被 CNKI 维普 等数据库收录！ |
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