薏苡面条研制报告

在不改变普通挂面工艺过程的基础上,采用适当配方,研制出添加薏苡仁粉的面条——薏苡面条.对薏苡面条进行了比较全面的理化品质分析,其品质在许多方面优于普通面条.品尝者普遍反映:薏苡面条煮熟后不糊,不浑汤,固形物损失少,熟断条少,柔软爽口,无异味.并具有一定的保健作用.

A REPORT ON THE RESEARCH AND PRODUCTION OF JOB'S-TEARS NOODLES

On the basis of not changing the technological process of common dried noodles, using suitable formula, we can research and produce the noodles adding coix lechryma jobi kernel flour-job's-tears noodles.Comprehensively analysing the physical and chemical properties of the noodles, we have proved that its quality in many aspects has an advantage over the common noodles.Tasters generally consider that after cooking the job's-tears noodles, it is not burn and doesn't muddle soup; the loss of the solid matter is a little, the broken cooked noodles is a little, too,it is soft,delicious and refreshing;it doesn't have peculiar smell.The job's-tears noodles also has a certain health care effect.