不同鲜蛋液对鲜切面品质影响的研究  

The Influence of Fresh Egg Liquid on the Quality of Fresh Noodle

作　　者：陈洁[1] 刘鹏[1] 王春[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《粮食与饲料工业》2007年第1期22-24,共3页Cereal & Feed Industry

摘　　要：在面条生产中添加鸡蛋可以改善面条的口感和营养价值。本实验分别添加鲜蛋液、蛋清液和蛋黄液制作鲜切面,通过测定其蒸煮品质及质构特性,研究了三种蛋液对鲜切面品质的影响。When adding egg liquid into noodle, it is possible to improve its quality and nutrition. In this experiment, egg liquid, egg white liquidrand egg yolk liquid were added into flour to make fresh noodle respectively. By testing cooking quality and texture characteristic of fresh noodle, the influence of three kinds of egg liquid on the quality of fresh noodle was studied.

关 键 词：鲜切面 蛋液 蒸煮品质 质构测定 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]