摘要
研究了方便豆丝的加工工艺。利用响应面法研究了原料的比例、料水比、烘干温度对方便豆丝品质的影响。结果表明,分别用3倍和1倍质量的水浸泡绿豆和大米,磨浆,所得的绿豆浆和米浆,用体积比为3:1的比例混合,料水比约为4:1,制作豆丝,在80℃条件下烘干至水分含量小于10%,所制得的方便豆丝品质较佳。
The processing technology of instant rice and bean noodles was studied. Response surface design was used to study the effect of raw material proportion, ratio of material to water and drying temperature on the quality of instant rice and bean noodles.The results indicated that mung bean was soaked at 3 times＇ water and rice was soaked at 1 time＇ s water, then were grinded to thick liquid and mixed with the proportion of 3：1, the ratio of material to water was 4： 1. The instant rice and bean noodles had better quality when they were dried at the temperature of 80℃ until their water content was under 10%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第6期188-191,共4页
Science and Technology of Food Industry
关键词
方便豆丝
复水率
吐浆率
instant rice and bean noodles
rehydration ratio
the rate of turn over liquid
