复合营养方便米粉配方的研制  

Development of Compound Nutrition Instant Rice Noodle Formula

作　　者：黄冬梅 李卓颖 潘珍懿 朱晶[1] HUANG Dongmei;LI Zhuoying;PAN Zhenyi;ZHU Jing(Shenyang Normal University,Shenyang 110034,China)

机构地区：[1]沈阳师范大学,辽宁沈阳110034

出　　处：《现代食品》2022年第3期68-70,81,共4页Modern Food

基　　金：沈阳师范大学2021年大学生创新创业训练计划项目阶段性成果(x202110166078)。

摘　　要：本文以早籼米、粳米、马铃薯、绿豆和甜藤粉等为主要原料,经单因素试验及感官评价对复合营养方便米粉的配方进行研究。试验结果表明,大米最佳浸泡时间为2.0 h,最适颗粒粒径为80目,最佳熟化温度100℃、时间4 min。以早籼米35 g、粳米30 g、马铃薯10 g、绿豆10 g、甜藤粉0.4 g及黄原胶2%为原料加工的复合营养方便米粉,米粉外观光滑、粗细均匀、色泽光洁透明、无异味,煮后柔软爽口、有韧性、少断条、不糊汤,是一种品质良好的方便食品。In this paper,using early indica rice,japonica rice,potato,mung bean and sweet vine flour as the main raw materials,the formula of compound nutrition instant rice flour was studied by single factor test and sensory evaluation.The test results showed that the optimal soaking time of rice was 2.0 h,the optimal particle size was 80 mesh,the optimal curing temperature was 100℃,and the time was 4 min.The instant rice noodles with compound nutrition are processed with 35 g of early indica rice,30 g of japonica rice,10 g of potato,10 g of mung bean,0.4 g of sweet vine powder and 2%of xanthan gum.Odor,soft and refreshing after cooking,toughness,less broken strips,no soup paste,is a kind of convenience food of good quality.

关 键 词：营养方便米粉 配方 单因素试验 感官评价 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]