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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/21061

    標題: 低熱量粉條食品之製造配方、製造方法及成品
    作者: 宋文杰
    貢獻者: 嘉南藥理科技大學:餐旅管理系
    日期: 2008-08-01
    上傳時間: 2009-04-22 16:02:39 (UTC+8)
    摘要: 本發明係提供一種低熱量粉條食品之製造配方、製造方法及成品,係將卡德蘭膠加入水液中,使濃度在4-11%間,並視需要加入乾燥粉末狀中藥材,其濃度在0-2%間,及視需要加入羧甲基纖維素鈉,其濃度在0-0.5%間,將所有添加材料於水液中攪拌均勻成水溶液,再經隔水加熱至50-52℃成為膠狀體,再經擠壓成型為條狀物,最後蒸炊約3分鐘即定型成為低熱量粉條食品成品,若添加中藥材者即成為低熱量藥膳粉條食品成品。
    Appears in Collections:[餐旅管理系] 專利

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