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投稿时间：2019-04-10
投稿时间：2019-04-10
中文摘要: 以新鲜山药泥、小麦粉为主要原料，牛肉、胡萝卜、脱脂纯牛奶和食盐为辅料，制备一款营养丰富、无添加剂的新型山药复合营养面条。通过单因素试验、正交试验和感官评价，筛选山药复合营养面条配方；通过物性指标、微观结构确定山药复合营养面条的最佳配方为：山药泥35%、牛肉∶胡萝卜质量比为1∶1、脱脂纯牛奶3%和食盐2.5%。
Abstract:Fresh nutritional yam compound noodles which were nutrient-rich and no additives was prepared from fresh yam paste and wheat flour as the main raw materials，beef，carrot，skim milk and salt as supplementary materials.The optimum formula of yam compound nutritional noodles was preliminarily obtained by using single factor experiment，orthogonal experiment and sensory evaluation.The optimum formula of nutritional yam compound noodles was determined by physical properties and microstructure as follows：yam paste 35%，beef∶carrot 1∶1，skim milk 3%and salt 2.5%.
keywords: nutritional yam noodles scanning electron microscope microstructure sensory evaluation processing technology optimum formula
文章编号：202007025 中图分类号： 文献标志码：
基金项目:
| 作者 | 单位 |
| WANG Li-xia，LIU Jing，HU Chen，LIU Hong-qiang，ZHAO Wen-hua，HE Ji-xian | 天津科技大学食品工程与生物技术学院，天津市食品营养与安全重点实验室，天津300457；天津市机电工艺学院，天津300350 |
| Author Name | Affiliation |
| WANG Li-xia，LIU Jing，HU Chen，LIU Hong-qiang，ZHAO Wen-hua，HE Ji-xian |
引用文本：
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