食品科学 ›› 2011, Vol. 32 ›› Issue (3 ): 296-300.
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刘鑫，陈杰，孟岳成*，徐侃
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浙江省重大科技专项(2009C12017)
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摘要： 对影响生产干燥型方便米线品质的关键环节，如原料组成、加工工艺、品质改良及其营养强化方面进行综述分析，总结出高品质方便米线生产规范化和标准化的适当参数，着重探讨品质改良和营养强化在干燥型方便米线生产中的重要性，为高品质方便米线的生产提出建议，并指出未来干燥型方便米线的发展方向。
关键词: 方便米线, 加工工艺, 品质, 营养强化
Abstract: Some important quality factors such as raw material compositions, preparation processing, quality improvement and nutrition fortification of dry-type instant rice noodles are discussed in this paper. Specific parameters of production regulation and standardization of high-quality instant rice noodles are also summarized. The importance of quality improvement and nutrition fortification is discussed. The preparation processing and future development directions of dry-type instant rice noodles with high quality are proposed.
Key words: dry-type instant rice noodles, preparation processing, quality, nutrition fortification
中图分类号:
TS213.3
刘鑫，陈杰，孟岳成，徐侃. 干燥型方便米线品质影响因素及其营养强化研究进展[J]. 食品科学, 2011, 32(3 ): 296-300.
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