作　　者： ; (卓建兴）;

机构地区： 华丰食品集团公司技术处

出　　处： 《郑州粮食学院学报》 1998年第4期62-66,共5页

摘　　要： 研究了活性大豆蛋白粉对方便面营养价值、品质和成本等方面的影响，同时对其作用机理进行了探讨分析，研究结果表明，添加活性大豆蛋白粉可以明显改善方便面的感官性质（如：爽滑性、弹性、综合口感质地等），提高营养价值并降低生产成本。在实际生产应用中取得了满意结果。为改善方便面品质。 The effect of active soybean protein powder on the nutrition value,quality and cost of instant noodles are studied,and effective principles of these aspects are also discussed.Research results show that application of active soybean protein powder as an additive to instant noodles can significantly improve the sensory quality(for example slipperiness,elasticity,and overall texture taste)of instant noodles,raise nutrition value,and reduce manufacturing cost.Application results have proved to be very satisfactory.It provides a practical way to improve the quality of instant noodles,raise nutrition value and product level.

关 键 词： 方便面 大豆蛋白质 添加剂

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]