食品科学 ›› 2004, Vol. 25 ›› Issue (10): 184-186.

• 工艺技术 • 上一篇    下一篇

苦荞麦方便面生产工艺技术的研究

 肖春玲   

  1. 山西师范大学食品科学与工程系
  • 出版日期:2004-10-15 发布日期:2011-10-24

Study on Processing Technology Condition of Bitter-buckwheat Convenient Noodles

 XIAO  Chun-Ling   

  1. College of Food Science and Technology, Shanxi Normal University
  • Online:2004-10-15 Published:2011-10-24

摘要: 对影响苦荞麦方便面生产中的主要因素:荞粉与面粉比、复合添加剂用量、加水量三因素进行了研究。结果表明:荞粉与面粉比为2:3,复合添加剂为1.5%,调合时采用30℃温水加水量为整个面粉的20%,调和成面团,在140℃的棕榈油中炸20s,制成的苦荞麦方便面的品质最好。

关键词: 荞麦方便面, 工艺条件, 正交试验

Abstract: The factors such as ratio of Bitter-buckwheat and flour, the deal of compound additive. Quantity of water on theproduce technology of Bitter-buckwheat and flour for 2:3. The deal of compound additive By 1%, make concessions regimentqualtity of water 20% at 30℃. Fry in Hot palm tree oil 20s at 140℃. It showed the test convenient of Bitter buckwheat.

Key words: bitter buckwheat convenient, technology condition, orthonal experiment