Application of Fruit and Vegetable Dietary Fiber and Fermentation Technology in Noodles
YANG Shuang
JIA Fengjuan
WANG Wenliang
SONG Shasha
GONG Zhiqing
WANG Lihong
Abstract：Noodles are our country's traditional staple food,which is popular for its convenience.Fermented vermicelli is a popular high-end vermicelli product in the market in recent years.It has a smooth and non-concave appearance.In this paper,the variety and quality improvement technology of Vermicelli were summarized,the advantages of fermented vermicelli were put forward,and the research prospect of fruit and vegetable fermented vermicelli was analyzed.In the production of dried noodles,the flexible use of fruit and vegetable dietary fiber and fermentation technology was a feasible technical path to meet the essential nutrients of specific population and realize the high-quality development of dried noodles industry,it could provide theoretical reference for the study of noodle processing in our country.
Keywords：Fermented vermicellifruit and vegetable dietary fibernutritional fortifiershigh quality development
Publication Date：2024-05-20
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：7( 48-54 )