黑米挂面的研制  

Preparation of vermicelli with black rice

作　　者：宋娜[1] 刘学文[1] 胡海宾[1] 赵静[1] 

机构地区：[1]四川大学食品科学与工程系,成都610065

出　　处：《粮食与食品工业》2009年第2期3-5,共3页Cereal & Food Industry

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。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.

关 键 词：黑米 挂面 制备 配比 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程] TS213.24[轻工技术与工程—食品科学与工程]