| 营养保健型挂面工艺研究 |
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| 引用本文： | 石晓,尚新彬,豆康宁,李素萍. 营养保健型挂面工艺研究[J]. 食品工业, 2011, 0(9) |
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| 作者姓名： | 石晓 尚新彬 豆康宁 李素萍 |
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| 作者单位： | 漯河医学高等专科学校食品工程系;河南雪健食品有限公司; |
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| 基金项目： | 河南省教育厅自然科学研究计划项目,项目编号:2009C550002 |
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| 摘 要： | 试验在挂面中添加枸杞籽汁,制得具有降血糖功效的营养保健型挂面,并通过正交试验研究确定了枸杞降血糖营养挂面的最佳工艺配方。试验结果表明:枸杞浆用5%的β-环糊精包埋2 d后,以30%的用量加入面粉,再分别添加3%的食盐和0.2%的海藻酸钠改善品质,可制得风味独特、降低血糖,并能较长时间保持色泽、品质不变的营养保健型挂面。
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| 关 键 词： | 营养 挂面 枸杞籽 降血糖 |
Study and Produce on the Nutrition Health Vermicelli |
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| Shi Xiao,Shang Xin-bin,Dou Kang-ning,Li Su-ping. Study and Produce on the Nutrition Health Vermicelli[J]. The Food Industry, 2011, 0(9) |
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| Authors: | Shi Xiao Shang Xin-bin Dou Kang-ning Li Su-ping |
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| Affiliation: | Shi Xiao1,Shang Xin-bin1,Dou Kang-ning1,Li Su-ping2 1.Department of Food Engineering,Luohe Medical College(Luohe 462002),2.Henan XueJian Food Co.Ltd,(Luohe 462002) |
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| Abstract: | In the process of making fine dried noodles,by adding the paste of Lycium chinensa.The result shows that the dry noodles are delicious and nutritious,and could give us the hypoglycemic health effect at the same time.Through the orthogonal test,the experimental result shows that the best craft formula is that the paste of Lycium chinensa was wrapped with cyclodextrin for 2 d and then it was added into wheat flour in proportion 30%,the cyclodextrin to the paste of Lycium chinensa is 5%,with 3% table salt,0.2%... |
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| Keywords: | nutrition vermicelli Lycium chinensa hypoglycemia |
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