红豆黑米面条的研制  

Study of red beans and black rice noodles

作　　者：申丽媛 陈金女 周蒙蒙 张竞文 SHEN Li-yuan;CHEN Jin-nü;ZHOU Meng-meng;ZHANG Jing-wen(Jiangsu Food& Pharmaceutical Science College,Huaian 223003,Jiangsu,China)

机构地区：[1]江苏食品药品职业技术学院

出　　处：《粮食与油脂》2019年第7期49-51,共3页Cereals & Oils

基　　金：淮安市科技局基金资助项目(HAN2015025)

摘　　要：以100g中筋面粉为主要原料,添加0.2%的食用碱,以及不同比例的红豆粉、黑米粉、食用盐、水制作面条,采用单因素试验和正交试验优化了红豆黑米面条的最佳工艺条件。结果表明,当红豆粉、黑米粉、食用盐、水的添加量分别为10%、12%、1.5%、74%时,面条的感官评价和面条品质最佳。With100 g flour as the main raw material,0.2 % edible base and different proportions of red bean powder,black rice powder,salt and water were added to make noodles.The optimum conditions of red beans and black rice noodles were optimized by using single factor and orthogonal experiment.The results showed that the noodle’s sensory evaluation and quality was the best when adding 10% red bean powder,12 % black rice powder,1.5% salt,74 % water.

关 键 词：红豆粉 黑米粉 小麦粉 面条 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]