| 黑米挂面的研制 |
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| 引用本文： | 宋娜,刘学文,胡海宾,赵静.黑米挂面的研制[J].粮食与食品工业,2009,16(2):3-5. |
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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： | 通过正交试验研究了黑米挂面的制备工艺，得出其最佳工艺参数为黑米粉与小麦粉的配比为1：9，食盐添加量1．5％，水添加量30％，海藻酸钠的添加量为0．3％。在此外条件下可制得品质优良、口感尚佳的营养型黑米挂面。
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| 关 键 词： | 黑米 挂面 制备 配比 |
Preparation of vermicelli with black rice |
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| Song Na,Liu Xuewen,Hu Haibin,Zhao Jing.Preparation of vermicelli with black rice[J].Cereal and Food Industry,2009,16(2):3-5. |
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| Authors: | Song Na Liu Xuewen Hu Haibin Zhao Jing |
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| Affiliation: | Chengdu 610065 |
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| Abstract: | The preparation of vermicelli with black rice is studied by orthogonal experiments. The results show that the optimum conditions for preparing vermicelli with black rice are 1 ： 9 of the ratio of black rice to flour, 1.5O/4o of salt concentration, 30% of water accession, 0.3% of so- dium alginate concentration. Under these conditions, the vermicelli production has good quality and taste with high nutrition. |
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| Keywords: | black rice vermicelli preparation ratio |
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