黑大豆营养面条的研制  

Study on the nutrition noodle with black soybean

作　　者：张继武[1] 华平[1] 

机构地区：[1]安徽科技学院食品药品学院,凤阳233100

出　　处：《食品科技》2010年第8期201-203,共3页Food Science and Technology

基　　金：安徽科技学院科研基金项目(ZRC2009242)

摘　　要：以黑大豆和面粉为主要原料,研究了黑大豆面条的生产工艺。结果表明,制作黑大豆面条的较佳工艺参数为:面粉100g,黑大豆粉10g,食盐1.0g,羧甲基纤维素1.0g。该产品风味独特,具有广阔的开发前景。Using black soybean and wheat flour as raw materials,the processing technology of noodles with black soybean were studied.The results are as follows：the wheat flour,black soybean flour,salt and carboxymethyl cellulose were 100 g,10 g,1.0 g and 1.0 g.With its characteristic flavor,this noodle with black soybean has great potential.

关 键 词：黑大豆 面条 生产工艺 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]