| 黑米挂面的研发 |
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| 引用本文： | 宋娜,刘学文,胡海宾,赵静. 黑米挂面的研发[J]. 西部粮油科技, 2009, 34(4): 68-69 |
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| 作者姓名： | 宋娜 刘学文 胡海宾 赵静 |
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| 作者单位： | 四川大学食品科学与工程系,成都,610065 |
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| 摘 要： | 介绍了黑米挂面的制作。以高筋面粉、黑米粉为主要原料,采用正交试验确定最佳配比,制得的营养型黑米挂面品质优良、口感尚佳。黑米挂面的最佳配比为：黑米粉与小麦粉的比为1∶9,食盐1.5%,水30%,海藻酸钠的添加量为0.3%。
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| 关 键 词： | 黑米 挂面 制作 |
The Research of the Black Rice Vermicelli |
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| SONG Na,LIU Xtie-wen,HU Hai-bin,ZHAO Jing. The Research of the Black Rice Vermicelli[J]. China Western Cereals & Oils Technology, 2009, 34(4): 68-69 |
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| Authors: | SONG Na LIU Xtie-wen HU Hai-bin ZHAO Jing |
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| Affiliation: | (Food Science ＆ Engineering Department, University of Sichuan, 610065 Chengdu, P.R.China) |
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| Abstract: | Introduced processing of black rice noodles.High-gluten flour and black rice flour as the main raw materials,determine the optimum conditions using orthogonal experiment.The black rice vermicelli has good quality and taste with high nutrition.The black rice vermicelli＇s best allocated proportion is： the black rice noodle and the wheat flour ratio is 1∶9,table salt 1.5%,water 30%,sea alginic acid sodium recruitment is 0.3%. |
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| Keywords: | black rice vermicelli process |
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