玉米面条的研究进展与展望  

Research progress and prospect on corn noodles

作　　者：张庆霞[1] ZHANG Qing-xia(Henan Industry and Trade Vocational College,Zhengzhou 451191,Henan,China)

机构地区：[1]河南工业贸易职业学院,河南郑州451191

出　　处：《粮食与油脂》2020年第5期4-6,共3页Cereals & Oils

摘　　要：针对目前玉米粉预处理、玉米面条加工工艺及玉米面条品质改良剂的研究进展进行了综述,指出目前玉米面条产业中存在的问题,并对玉米面条的发展前景作了展望。The research progress of corn flour pretreatment, corn noodles processing technology and corn noodle quality improver were summarized. In addition, the existing problems in corn noodle industry were pointed out and the development prospect of corn noodle was prospected.

关 键 词：玉米面条 预处理 加工工艺 改良剂 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]