摘要
对彩色果蔬面制品的工艺以及护色技术进行了研究。实验表明,以柠檬酸0.05%、D-异抗坏血酸钠0.01%、没食子酸丙酯0.06%、大豆磷脂0.12%、食盐1%作为添加剂在和面时添加进果蔬面制品,然后按照工艺进行加工,可以得到有光泽、美味且营养丰富的果蔬面制品。
This technique mainly studies color flour product. According to the experiment, add citric acid 0.05%, D-Erythorbic C-Na 0.01%, PG0.06%, Vitellin 0.12%, NaCl 1% can receive well effect. The color flour product looks bright, tastes special and delicious and it has nutritive value highly.
出处
《食品科技》
CAS
北大核心
2005年第6期73-75,共3页
Food Science and Technology
关键词
彩色果蔬面制品
护色
加工工艺
color flour product with fruit and vegetable
color fixation
processing technique
