蒸煮工序对马齿苋熟制挂面品质的影响
Influence of Cooking Processes on Quality of Purslane Cooked Dry Noodle
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摘要: 马齿苋是一种野生蔬菜,既有营养又具有保健功能。马齿苋熟制挂面就是在和面工序中添加马齿苋汁液,在挂面切割工序后增加挂面蒸面系统,将马齿苋挂面蒸熟,冲泡、蒸煮均可食用。利用试验手段,研究蒸煮工序对马齿苋熟制挂面品质的影响,以确定最佳蒸煮参数。Abstract: Purslane is a species of wild vegetables,which is rich in nutrition and healthcare.Purslane cooked dry noodle is noodle which added with purslane juice in dough production process,and adds steaming system after noodle cutting process.When purslane noodle is steamed,it is edible by brewing and cooking.By making use of experiment means,influence of cooking processes on quality of cooked dry noodle with purslane was researched,and then optimal parameters about cooking were determined.
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Keywords:
- Cooking processes /
- Purslane /
- Dry noodle /
- Quality /
- Influence
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