南瓜营养面条配方研究  

Study on the Formula of Pumpkin Nutritious Noodles

作　　者：周波 ZHOU Bo(Huangpi District Inspection and Testing Center for Food and Drug Control,Wuhan 430300,China)

机构地区：[1]武汉市黄陂区食品药品检验检测所,湖北武汉430300

出　　处：《现代食品》2020年第22期127-129,共3页Modern Food

摘　　要：本文在确定南瓜粉添加量和添加粒径的基础上通过确定变性淀粉的添加量和添加种类以改善面条品质,进而探索南瓜面条的最佳食用配方。结果表明,在100 g面粉中添加粒径为120目的南瓜粉6 g,醋酸酯淀粉10 g时,制成的南瓜面条品质最优。In this paper,based on the determination of the amount and particle size of pumpkin powder,the addition amount and type of modified starch were determined to improve the noodle quality,and then the best edible formula of pumpkin noodle was explored.The results showed that the best pumpkin noodle quality was obtained by adding 6 g of 120 mesh pumpkin powder and 10 g of acetate starch into 100 g flour.

关 键 词：南瓜 变性淀粉 性能 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]