农产品加工·学刊(下)
農產品加工·學刊(下)
농산품가공·학간(하)
Academic Periodical of Farm Products Processing
2014年
4期
10-13
,共4页
仙草%面条%配方
仙草%麵條%配方
선초%면조%배방
Mesona Blume%noodle%processing formula
采用仙草浸提液为配料,对仙草面条的配方进行开发研究。结果表明,仙草面条的最佳配方为仙草浸提液料液比1∶50,仙草浸提液添加量50%,谷朊粉5%,食盐2%,碳酸钠0.5%,以期为将来仙草面条工业化生产提供理论依据。
採用仙草浸提液為配料,對仙草麵條的配方進行開髮研究。結果錶明,仙草麵條的最佳配方為仙草浸提液料液比1∶50,仙草浸提液添加量50%,穀朊粉5%,食鹽2%,碳痠鈉0.5%,以期為將來仙草麵條工業化生產提供理論依據。
채용선초침제액위배료,대선초면조적배방진행개발연구。결과표명,선초면조적최가배방위선초침제액료액비1∶50,선초침제액첨가량50%,곡원분5%,식염2%,탄산납0.5%,이기위장래선초면조공업화생산제공이론의거。
Using Mesona Blume extracting solution as ingredients, the processing formula of the Mesona Blume noodle is researched. The optimal production parameters is confirmed by orthogonal test: the ratio of material to liquid 1∶50, the Mesona Blume extracting solution 50%, wheat gluten 5%, salt 2%, sodium carbonate 0.5%, in order to provide theoretical basis for the industrial production of the future.