兰州牛肉面拉面剂作用机理及安全性综合研究  

Mechanism and safety research of hand-pulled noodle agent in Lanzhou beef noodle

作　　者：李岩 

机构地区：[1]马兰拉面快餐连锁有限责任公司,北京100029

出　　处：《食品工程》2015年第3期53-56,共4页Food Engineering

摘　　要：传统的兰州牛肉拉面使用蓬灰作为拉面助剂,能很好的改良面条品质和手工拉面的可操作性。随着环保意识的加强、食品科学技术的进步、蓬灰制作对植被的影响、蓬灰重金属对人体的危害、食品添加剂目录的删减,蓬灰及其替代产品也不断的推陈出新。通过对兰州牛肉面发展过程中出现或当前普遍使用的拉面助剂的作用机理、主要成分及食用安全性进行综合研究,为兰州牛肉面拉面助剂的研究、开发、推广、使用提供理论依据,消除消费者模糊认识,促进牛肉面产业的健康发展。Traditional Lanzhou beef noodle use punta gray as ramen additives, and it can highly improve the quality of noodles and the hand extended noodles operability. With the strengthening of environmental protection consciousness,progressing of food science and technology, the impact of punta gray making on vegetation, the harm of punta gray heavy metal to human body, and the deletion of food additives directory, punta gray and its substitute products are also constantly innovation. In this paper, the mechanism, main components and edible safety of the hand-pulled noodle agent appeared in the development process of Lanzhou beef noodle were studied, and the results provide a theoretical basis for Lanzhou ramen noodles additives＇ research, development and promotion, also can eliminate consumer vague understanding and promote the healthy development of the beef noodle industry.

关 键 词：兰州拉面 拉面剂 蓬灰 食品安全 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]