食品科学 ›› 2002, Vol. 23 ›› Issue (7): 92-94.
• 工艺技术 • 上一篇 下一篇
肖诗明, 徐坤
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XIAO Shi-Ming, XU Kun
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摘要: 以苦荞麦粉、南瓜粉为主要原料,经挤压膨化、调配、粉碎等工序加工而成苦荞南瓜羹,制品色泽淡黄、清香爽口、即食性好、营养丰富。
关键词: 苦荞麦粉, 南瓜, 即食粉
Abstract: The bitter -buckwheat pumpkinsoupwas made withthe bitter -buckwheat an dpumpkinflour as its main ingredients It was producedby the pr ocess of extruding,puffing,blendi ng andgrin.The bitter -buckwheat pu mpkin soupshoweda good color,delicate fr agrance,tasty andrefreshing,dige stible,andnutritious
Key words: Bitter -buckwheat , Pumpkin , Instant flour
肖诗明, 徐坤. 苦荞南瓜羹的研制[J]. 食品科学, 2002, 23(7): 92-94.
XIAO Shi-Ming, XU Kun. Study on Processing of Bitter-buckwheat Pumpkin Soup[J]. FOOD SCIENCE, 2002, 23(7): 92-94.
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