五谷杂粮锅巴工艺技术研究  

Technology research on mixed grain rice crust

作　　者：孟晶岩[1] 刘森[1] 安鸣[1] 

机构地区：[1]山西省农业科学院农产品加工研究所,山西太原030031

出　　处：《食品工程》2014年第3期18-19,32,共3页Food Engineering

摘　　要：以玉米、大豆、燕麦、芝麻、小米等五谷杂粮为主要原料,研制出营养丰富,口感较好,有特色的杂粮锅巴。与传统锅巴相比,五谷杂粮替代了传统锅巴中的大米等原料,用玉米淀粉替代了面筋,生产出的产品保留了五谷原有营养、风味和特性,具有很好的推广应用前景。Made from corn, soy, oat, sesame, millet, and other grains as the main raw material, a kind of rich nutrition and good taste mixed grain rice crust was developed. Compared with the traditional rice crust, several grains substituted the rice in raw material and the corn starch acted as the role of gluten. This new product retained the flavor, the nutri-tion of grain, and characteristics of original rice crust. It has a good application prospect.

关 键 词：杂粮 挤压膨化 锅巴 

分 类 号：TS212.2[轻工技术与工程—粮食、油脂及植物蛋白工程]