食品与机械2012，Vol.28Issue(3)：236-239,4.DOI:10.3969/j.issn.1003-5788.2012.03.064
高钙直条米粉的研制
Preparation of calcium-enriched straight rice noodles
苏坤明 1刘伟 1刘成梅 1付桂明 1罗舜菁1
作者信息
- 1. 南昌大学食品科学与技术国家重点实验室,江西南昌330047
- 折叠
摘要
Abstract
Calcium Citrate Malate(CCM) was added in powder.then calcium-enriched straight rice noodles were prepared using twin-screw extruder technology. Based on Single-factor test, orthogonal design test was adopted to study the effects of the ratio of early indica rice to late indica rice, the dosage of CCM and the moisture content of raw material on organoleptic quality of calcium-fortified rice. The results showed that the optimal formula for straight rice noodles were as follows: ratio of early indica rice to late indica rice 4=1, dosage of CCM 10 g/kg, moisture content of raw material 30%.关键词
米粉/双螺杆挤压/柠檬酸-苹果酸钙/营养强化Key words
rice noodles/ twin-screw extrusion/ CCM/ calcium-fortified引用本文复制引用
苏坤明,刘伟,刘成梅,付桂明,罗舜菁..高钙直条米粉的研制[J].食品与机械,2012,28(3):236-239,4.
