胡萝卜营养面条的研制  

Nutritional and Healthy Carrot Noodle Processing

作　　者：金山[1] 孙小凡[2] JIN Shan;SUN Xiaafan(Northwest University of Political Science and Law,Xi＇an,Shaanxi 710063,China;Department of Food Science,Agricultrual College,Liaocheng University,Liaocheng,Shandong 252000,China)

机构地区：[1]西北政法大学,陕西西安710063 [2]聊城大学农学院食品科学与工程系,山东聊城252059

出　　处：《农产品加工（下）》2018年第9期13-15,18,共4页Farm Products Processing

摘　　要：以胡萝卜、面粉为主要原料,采用单因素试验和正交试验,对胡萝卜营养面条的加工工艺及配方进行研究。结果表明,胡萝卜营养面条的最优配方为面粉100 g,胡萝卜粉9 g,食用碱0.07 g,食盐2.5 g,水35 g。制作的胡萝卜面条可作为一种保健食品,在国内将有广阔的市场。With the main ingredients of carrot powder and flour, the formulation of carrot health noodle was studied by one-factor experiment and the orthogonal experiment. The results showed that the best formula of carrot health noodle was obtained as flour 100 g,carrot flour 9 g,edible sodium carbonate 0.07 g,salt 2.5 g,and water 35 g. It was suggested that carrot health noodle could be regarded as a kind of commercial health food that would be accepted by the customers in our country.

关 键 词：胡萝卜 面条加工工艺 单因素试验 正交试验 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]