番茄营养发酵面条的研制  

Preparation of the Fermented Noodles with Tomato Nutrients

作　　者：郑琳[1] 李波[1] 

机构地区：[1]安徽技术师范学院,安徽凤阳233100

出　　处：《粮食与饲料工业》2003年第4期39-41,共3页Cereal & Feed Industry

摘　　要：通过对面条中发酵剂、鸡蛋和番茄浆的添加比例和生产工艺的研究,摸索出了比较合理的番茄营养发酵面条的配方和生产工艺。结果表明添加番茄浆10%,鸡蛋12%,酵母0.7%,发酵时间为15min,发酵温度为25℃制作的面条保持了番茄的颜色和风味,植酸的含量下降了82.3%,且面条的口感和耐煮性均较好,是一种天然绿色大众化主食食品。On the basis of studying the addition proportion of yeast, eggs and tomato pulp as well as processing technology, the optimum formula and processing parameters were obtained in making the noodles fermented with tomato and eggs added. The results suggested that the fermented noodles, added with 10% tomato pulp, 12% eggs and 0.7% yeast and fermented under 25C for 15 minutes, could keep the color and flavor of tomato, and the content of phytic acid decreased by 83.2% . Featuring its good cooking quality and excellent palatability when cooked, this kind of noodle product can be surely served as a green food staple for the common people.

关 键 词：面条 发酵剂 鸡蛋 番茄浆 配方 生产工艺 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]