冷冻熟面的制备及保藏工艺研究进展  

Research progress on preparation and preservation of frozen cooked noodles

作　　者：焦婷婷[1] 章绍兵[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2017年第2期4-6,共3页Cereals & Oils

基　　金：农业部公益性行业(农业)科研专项(201303070)

摘　　要：综述了冷冻熟面的制备过程、品质改良及保藏工艺研究进展,并简要介绍了马铃薯全粉在面条加工中的应用,对开发新型冷冻熟面品种——马铃薯全粉烩面进行了展望。The research progress of preparation process, quality improvement and preservation technology of frozen cooked noodles were reviewed. The application of whole potato flour in the noodles was introduced briefly. The development of new varieties of frozen cooked noodle, which was whole potato flour stewed noodles, was prospected.

关 键 词：冷冻熟面 马铃薯全粉 烩面 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]