| 麦麸保鲜面的工艺与保鲜技术研究 |
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| 引用本文： | 徐桂花,梁军,魏宁霞.麦麸保鲜面的工艺与保鲜技术研究[J].农产品加工．学刊,2012(5):68-70. |
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| 作者姓名： | 徐桂花 梁军 魏宁霞 |
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| 作者单位： | 1. 宁夏大学,宁夏银川,750021
2. 宁夏格瑞银春食品有限公司,宁夏贺兰,750200 |
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| 摘 要： | 研究了麦麸保鲜面的配方及其保鲜工艺技术。通过对比麦麸保鲜面水分含量、环境温湿度、原料粗细度、微生物控制等与保质期、产品品质的关系,确定了麦麸保鲜面的最佳配方和工艺参数。
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| 关 键 词： | 麦麸保鲜面 配方 保鲜工艺技术 |
Processing and Fresh Keeping Technology of Wheat Bran Wet-fresh Noodle |
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| XU Gui-hua
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LIANG Jun
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WEI Ning-xia.Processing and Fresh Keeping Technology of Wheat Bran Wet-fresh Noodle[J].Nongchanpin Jlagong.Xuekan,2012(5):68-70. |
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| Authors: | XU Gui-hua LIANG Jun WEI Ning-xia |
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| Institution: | 1.NingxiaUniversity,Yinchuan,Ningxia 750021,China; 2.NingxiaGeRui Yinchun Food Co.,Ltd.,Helan,Ningxia 750200,China) |
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| Abstract: | This paper explores the formula and fresh keeping technology of wheat bran wet-fresh noodle.By examining the impact of moisture content of wheat bran wet-fresh noodle,environment temperature and humidity,raw material thickness and microorganism control on product quality and shelf life,the best formula and processing parameters are determined. |
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| Keywords: | wheat bran wet-fresh noodle formula fresh keeping technology |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
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