挂面产业现状及其产品深加工方向  

Current Situation and Deep Processing Countermeasures of Dried Noodle Industry

作　　者：韩东雷 翟娅菲[2] 李祥 张子成 Han Donglei;Zhai Yafei;Li Xiang;Zhang Zicheng(Zhengzhou Wanjia Food Co., Ltd., Zhengzhou 450064, China;Zhengzhou University of Light Industry, Zhengzhou 450002, China)

机构地区：[1]郑州万家食品有限公司,河南郑州450064 [2]郑州轻工业学院,河南郑州450002

出　　处：《现代食品》2017年第24期16-17,20,共3页Modern Food

摘　　要：挂面作为中国的传统食品,其加工工艺主要包括和面、压片、切条、干燥等步骤。近年来,人们越来越关注饮食的营养和健康,精深加工的高品质挂面产品越来越受到人们的欢迎。本文从原辅料选择、营养素预处理、产品形式设计和生产工艺控制4个方面对营养强化挂面产业进行探索,从而研发生产具有中国特色的挂面新产品。Noodle products are the staple food inChina since ancient time.The process of dried noodle mainly includes dough mixing,sheeting,noodledrying and cutting.In recent years,people pay more attention to the nutrition and health of food.To develop and producenewproducts of dried noodles that with Chinese characteristics,the deep processing of dried noodle industry is explored in this paper from four aspects thatselection of high-quality raw materials,pretreatment technology of nutrient elements,design of product form andcontrol of production process.

关 键 词：挂面 营养强化 精深加工 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]