荞麦胡萝卜面条的制作工艺与营养价值评价  

Preparation Technology and Nutritional Value Evaluation of Buckwheat Carrot Noodles

作　　者：李军 田俊[2] 王晓燕[2] 项健[2] Li Jun;Tian Jun;Wang Xiaoyan;Xiang Jian(Xinjiang Military Corps Xingxin Vocational and Technical College,Urumqi 830000,China;Changji Vocational and Technical College,Changji 831100,China)

机构地区：[1]新疆兵团兴新职业技术学院,新疆乌鲁木齐830000 [2]昌吉职业技术学院,新疆昌吉831100

出　　处：《现代食品》2018年第13期175-177,共3页Modern Food

摘　　要：面条是中国传统面食,深受人们的喜爱,是老少皆宜的一种主食。本文在对全麦面条制作的基础上,加入荞麦和胡萝卜汁制作出荞麦胡萝卜面条。使成品营养更加丰富,并通过营养质量指数对成品的优缺点进行了全面的分析,提出了整改的措施。从而使人们辩证地认识荞麦胡萝卜面条的营养价值,在日常生活中较理性地食用荞麦胡萝卜面条,并根据中国居民膳食指南和膳食宝塔进行合理的搭配,从而达到增进健康预防疾病的作用。Noodles are traditional Chinese pasta, deeply loved by people, is a staple food for all ages. On the basis of making whole wheat noodles, buckwheat and carrot juice were added to make buckwheat carrot noodles. Make the finished product nutrition more abundant, and through the nutritional quality index to the finished product＇ s advantages and disadvantages, put forward corrective measures. Thus, people have a dialectical understanding of the nutritional value of buckwheat carrot noodles, eat buckwheat carrot noodles more rationally in daily life, and make reasonable matches according to the Chinese residents＇ dietary guidelines and dietary pagodas, so as to achieve the effect of improving health and preventing diseases.

关 键 词：荞麦胡萝卜面 营养成分 营养质量指数评价 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]