Preparation of Fiber-rich Corn Vermicelli

doi:10.7506/spkx1002-6630-201020108

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (20): 509-512.doi: 10.7506/spkx1002-6630-201020108

• Technology Application • Previous Articles Next Articles

Preparation of Fiber-rich Corn Vermicelli

YANG Yu-min1，WANG Da-wei2,*

1. College of Biological Engineering, Jilin Business and Technology College, Changchun 130062, China；
2. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China

Received:2010-06-29 Online:2010-10-25 Published:2010-12-29
Contact: WANG Da-wei2, E-mail:xcpyfzx@163.com

Abstract

Abstract:

The processing technology for preparing fiber-rich corn vermicelli was optimized by single factor and orthogonal experiments. Results indicated that special corn flour with adding 6% high-quality dietary fiber, 4% bitter gourd powder, 6% Artemis sphaerocephala Krasch powder and 2.5% salt could prepare nutrient-rich corn vermicelli with excellent color and delicious taste, which was suitable for diabetes.

Key words: special corn flour, dietary fiber, bitter gourd, Artemis sphaerocephala Krasch, vermicelli

CLC Number:

TS224.4

YANG Yu-min1，WANG Da-wei2,*. Preparation of Fiber-rich Corn Vermicelli[J]. FOOD SCIENCE, 2010, 31(20): 509-512.

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Preparation of Fiber-rich Corn Vermicelli

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