海带膳食纤维挂面的研制  

The Application of LaminariaJaponica Dietary Fiber in Noodle

作　　者：杨海涛[1] 姚兰[2] 蒋文强[2] 姜燕[2] 

机构地区：[1]山东轻工业学院轻化与环境工程学院,济南250353 [2]山东轻工业学院食品与生物工程学院,济南250353

出　　处：《食品工业》2007年第5期23-24,共2页The Food Industry

摘　　要：传统的面条存在营养单一等缺点,该文探讨含碘原液及膳食纤维应用到挂面生产中。海带的腥味严重影响挂面品质,1%的茉莉花茶煮沸45min可以较好地除去海带的腥味;实验表明,膳食纤维的加入可以很好地改变挂面的感官和蒸煮特性,1kg面粉添加50g的海带膳食纤维,制得面条的品质最好。The traditional noodle has many defects, such as lacking nutrition. The application oflaminariajaponica dietary fiber in noodle was studied in the paper. The fishy smell of laminaria japonica affects the property of noodle, laminaria japonica treated with 1% jasmine tea by 45 min can remove the fishy smell. It shows that in doing this the sense and cooking nature of noodle can be improved greatly. Adding 50 g dietary fiber to 1 kg flour can get the best noodle.

关 键 词：海带 膳食纤维 挂面 应用 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]