营养保健湿生青面条的研制与保鲜  

Research on the Preparation and Preservation of Gnaphalium affine Wet Raw Noodle

作　　者：祝烨[1] 杨磊[1] 章样扬 袁高峰[1,2] 方旭波[1,2] 余辉[1] 

机构地区：[1]浙江海洋学院食品与医药学院,舟山316022 [2]浙江省水产品加工技术研究联合重点实验室,舟山316022

出　　处：《食品工业》2016年第12期46-49,共4页The Food Industry

基　　金：浙江省大学生科技创新活动计划暨新苗人才计划(2015R411047)

摘　　要：以小麦粉、鼠曲草为原辅料制作湿生青面条,通过对其烹调特性、色泽、质构、感官以及面汤指标的测定评价,获得了湿生青面条较适工艺配方:6%鼠曲草泥、17%水(以面粉质量计),其烹调特性、感官、色泽、质构及面汤指标均表现良好。同时,对湿生青面条进行保鲜试验,结果显示,在加速保藏48 h时,添加0.03%贻贝粉湿生青面条的菌落总数仍符合NY/T 1512—2014标准。The wet raw green noodles were prepared with wheat flour and Gnaphalium affine mud used as raw materials. The optimum formulation was 6% Gnaphalium Affine mud and 17% water based on cooking characteristics, color, texture and sensory of noodles and soup indicators, all indicators were good. Meanwhile, the wet raw green noodles were tested for accelerated preservation, the results showed that the aerobic plate count of noodles added 0.03% oyster calcined powder was still in line with NY/T 1512-2014 standard at 48 h.

关 键 词：鼠曲草 湿生面 质构 保鲜 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]