蔬菜营养调和面条的研制  

Research on nutritious noodles matching with vegetables

作　　者：杜传来[1] 石志峰[1] 

机构地区：[1]安徽科技学院食品药品学院,安徽凤阳233100

出　　处：《科技创新导报》2014年第6期202-205,共4页Science and Technology Innovation Herald

基　　金：安徽省科技厅年度重点项目(12070303033)

摘　　要：以营养调和面粉为研究对象,添加菠菜粉、芹菜粉和胡萝卜粉,制成蔬菜营养调和面条专用粉,研制出满足人们营养需求的蔬菜调和面条。通过对面条的感官特性和面条的熟断条率及吸水率的测定,利用单因素实验和正交实验,确定最优的蔬菜调和面粉的配方。结果表明,面粉中添加菠菜粉7%,芹菜粉6%,胡萝卜粉10%,制成的面条感官品质好,营养丰富,耐煮爽口、有咬劲。According to the principle of nutrition in wheat flour, add spinach powder,celery powder,and carrot powder, developing a nutrition comprehensive noodles special powder.Studies on developing the collection of nutrition, the flavor, and the health care in body new nutrition noodles were carried out.Using single factor and orthogonal,experiment to the spinach powder,celery powder, and carrot meal adding quantity three factors are analyzed,in order to overall target,water absorption and sensory evaluation as survey indicators, determine the grain harmonic nutrition noodles special powder optimal formula.The experimental results show that the best craft formula is that the optimum ration spinach powder to the bread flour is 7%,celery powder is 6%,carrot powder is 10%. harmonic nutrition noodles of sensory quality and process performance can be improved significantly.

关 键 词：蔬菜 营养调和 配方 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]