Research Of Physical Characteristics And Produce Technology On Nutrient Fortification Noodles

According to the prescript and requirement of GB 14880,L-lysine-L-glutamic acid,L-lysine-L-Aspartate,composite nutriment and composite vitamin were joined into wheat powder of noodles;basic analyse as powder's character,pull and extend, nature compose,etc about powder were maded;sense estimate and nutrition value analise about this strengthen nutrition noodles were maded.The results indicate:there is no obvious effect on rheology characteristic of flour with strengthen composite nutriment,the noodles's colour and odor were natural,and the change of texture also no obvious.There is improve infection on paste's rheology characteristic which strengthen LG and LA,but no blight infection on noodles'colour,flavor and odor,it's good for sense quality of strengthen nutrition noodles.There is no obvious effect on pull and extend characteristic of paste which strengthen composite vitamin,also no blight on sense quality of steamed bread and noodles.Strengthen nutrition noodles with composite salt of lysine and composite nutriment were researched,the results indicate:strengthen composite salt of lysine on noodles could improve protein content,lysine content and ultimately AA's grade,and improved protein's nutrition value;the vitamin content and mineral content obviously improved on strengthen composite nutriment noodles;compared to common noodles,there is no ill change on strengthen nutrition noodles'appearance,odor and colour;the quantity of LG and LA is 2.0 g/kg and 1.7 g/kg;the use of nutrition fortifier depended on nutriment's capability,nutrition value and product's price in the produce.