杂粮锅巴的研制  

Research on the Processing Technology of Fried Rice Crust with Coarse Cereals

作　　者：梁文珍[1] LIANG Wenzhen(Liaoning Agricultuxal Technical College,Yingkou 115009, China)

机构地区：[1]辽宁农业职业技术学院,辽宁营口115009

出　　处：《辽宁农业职业技术学院学报》2018年第4期1-2,5,共3页Journal of Liaoning Agricultural Technical College

基　　金：辽宁农业职业技术学院2015年度科研立项课题"杂粮功能食品的研究与开发"

摘　　要：以荞麦面、黄豆面、玉米面及燕麦米为主要原料,制作杂粮锅巴。采用感官评价方法,通过正交试验确定杂粮锅巴的最佳配方为荞麦面100 g,黄豆面30 g,玉米面50 g,燕麦米80 g。油炸温度在150℃左右,调味料用量占锅巴重的2%。Use buckwheat flour,soybean flour,corn flour and oats rice as the main raw material to make fried rice crust. By Sensory evaluation method and orthogonal experiments,the best formula for fried rice crust with coarse cereals was obtained： buckwheat flour 100 g,soybean flour 30 g,corn flour 50 g and oats rice 80 g,fried at the temperature of 150℃; the amount of seasoning is 2% of the total amount.

关 键 词：杂粮 锅巴 加工工艺 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]