苦荞麦方便面生产工艺技术的研究  

Study on Processing Technology Condition of Bitter-buckwheat Convenient Noodles

作　　者：肖春玲[1] 

机构地区：[1]山西师范大学食品科学与工程系,山西临汾041000

出　　处：《食品科学》2004年第10期184-186,共3页Food Science

摘　　要：对影响苦荞麦方便面生产中的主要因素:荞粉与面粉比、复合添加剂用量、加水量三因素进行了研究。结果表明:荞粉与面粉比为2:3,复合添加剂为1.5%,调合时采用30℃温水加水量为整个面粉的20%,调和成面团,在140℃的棕榈油中炸20s,制成的苦荞麦方便面的品质最好。The factors such as ratio of Bitter-buckwheat and flour, the deal of compound additive. Quantity of water on theproduce technology of Bitter-buckwheat and flour for 2:3. The deal of compound additive By 1%, make concessions regimentqualtity of water 20% at 30℃. Fry in Hot palm tree oil 20s at 140℃. It showed the test convenient of Bitter buckwheat.

关 键 词：荞麦方便面 工艺条件 正交试验 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]