作　　者： ; ; ; ; ; ;

机构地区： 华中农业大学食品科学技术学院

出　　处： 《长江蔬菜》 2012年第16期50-52,共3页

摘　　要： 重点研究了添加藕节可溶性膳食纤维(SDF)对面条最佳蒸煮时间、熟断条率、面条烹煮品质以及感官的影响。研究结果表明,SDF适宜添加量在4%左右时,面条的适口性、光滑性、黏性较好,感官评价较好。 Noodles with soluble dietary fiber （SDF） were studied by determining their best cooking time, broken rate after cooking, after-cooking quality and sensory evaluation. The results showed that the best adding content of SDF was 4%, and under this condition the noodles were better on tastiness, smoothness, viscosity and sensory evaluation compared to the noodles without SDF.

关 键 词： 藕节 可溶性膳食纤维 面条

领　　域： [轻工技术与工程] [轻工技术与工程]