蛋粉对鲜切面品质影响的研究  

A Study on the Effect of Egg Flour on Flesh Noodle

作　　者：陈洁[1] 王春[1] 刘鹏[1] 王少谦 

机构地区：[1]河南工业大学,河南郑州450052 [2]洛阳市粮食局,河南洛阳471000

出　　处：《粮食与饲料工业》2008年第7期23-25,共3页Cereal & Feed Industry

摘　　要：实验采用喷雾干燥、冷冻干燥、热风干燥方法将鲜蛋液制作成蛋粉,分析了干燥方法对蛋粉性质的影响;并将三种蛋粉添加到特制一等粉和饼干专用粉中制作鲜切面,通过测定面条蒸煮品质及质构特性,研究三种蛋粉对鲜切面品质的影响。Three kinds of, drying technologies such as spray drying, freeze drying and hot air drying were adopted to make egg flour from fresh egg and the effects of drying methods on egg flour quality were analyzed, and three sorts of egg flour were added into two kinds of wheat flour to make fresh noodle. The influences of egg flour on fresh noodle quality were analyzed through measuring of the cooking and textural quality of the noodle.

关 键 词：蛋粉 干燥方法 鲜切面 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]