| 荞麦粉方便面加工的研究 |
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| 引用本文： | 李里特 江正强. 荞麦粉方便面加工的研究[J]. 食品科学, 1993, 0(8): 30-32 |
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| 作者姓名： | 李里特 江正强 |
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| 作者单位： | 北京农业工程大学 100083(李里特)，北京农业工程大学 100083(江正强) |
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| 摘 要： | 荞麦粉方便面加工的新工艺,即使用一种天然复合粘结剂,不仅解决了加工中的易断条问题,使产品中荞麦粉含量超过60%,而且使产品复水后不糊汤、不糟条、有嚼劲、口感佳。
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| 关 键 词： | 荞麦 方便面 粘结剂 |
Technology on Processing of Duck Wheat Instant Noodle |
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| Li Lite et al. Technology on Processing of Duck Wheat Instant Noodle[J]. Food Science, 1993, 0(8): 30-32 |
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| Authors: | Li Lite et al |
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| Affiliation: | Li Lite et al |
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| Abstract: | A new production technique of duck wheat instant noodle is introduced in this paper, Duck wheat flour is used partly instead of wheat flour. A kind of mixed natrual stabilizer has been selected. It can produce duck wheat instant noodle easily. After reconstitution with boiling water, the soup is clear and noodle is tough and possesses good mouth feel. The content of duck wheat flour in the product is more than 60percent. |
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| Keywords: | Duck Wheat Instant Noodle Stabilizer |
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