新一代营养健康食品——酵母挂面的研制  

The nutritional and healthy food of the new generation——development of yeasty noodles

作　　者：李慧东[1] 

机构地区：[1]山东滨州职业学院,山东滨州256624

出　　处：《食品工业科技》2007年第6期134-135,共2页Science and Technology of Food Industry

摘　　要：强化挂面的营养是当今挂面生产的发展趋势。酵母营养丰富,含有50%的蛋白质、全部的B族维生素和丰富的矿物质营养,不含胆固醇,是理想的挂面强化剂。酵母挂面是在普通挂面的基础上,通过添加酵母粉,使其营养搭配合理、全面,生物效价提高,具有一定的保健作用。通过实验得出,酵母的添加量为6%较为合适。Enrich the nourishment to noodles is the stream of noodles production in nowadays. Yeast is the best enrich-agent to noodles because it riches of fifty percent protein, the whole vitamin B and lavish minerals, none of cholesterol. Based on common noodles, adding yeast powder, yeasty noodles have reasonable and whole nourishment and also high biologrical-price. Through experiment ,we get the adeauate addition of yeast：six percent.

关 键 词：酵母 酵母制备 挂面 工艺 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]