食品科学 ›› 2002, Vol. 23 ›› Issue (3): 95-96.

• 工艺技术 • 上一篇    下一篇

橡子挂面的研制

 王继伟   

  1. 哈尔滨学院生物与食品工程系
  • 出版日期:2002-03-15 发布日期:2012-02-13

Research on Acorn Noodle

 WANG  Ji-Wei   

  • Online:2002-03-15 Published:2012-02-13

摘要: 简单叙述了橡子的营养价值和生理功能,重点探讨了橡子粉的生产工艺过程及工艺条件,介绍了橡子挂面的生产方法及风味改良措施。

关键词: 橡子, 挂面, 功能性食品

Abstract: This article briefly studied the nutritive value &physiological function of acorn by focusing on the technological process and condition of the acorn powder and the production and flavor improvement of acorn noodles.

Key words: Acorn , Noodles , Functional food