食品科学 ›› 1999, Vol. 20 ›› Issue (2): 40-42.

• 工艺技术 • 上一篇    下一篇

苦荞羹的研制

肖诗明   

  1. 西昌农业高等专科学校食品加工专业
  • 出版日期:1999-02-15 发布日期:2011-12-08

 XIAO  Shi-Ming   

  • Online:1999-02-15 Published:2011-12-08

摘要:  以苦荞麦粉为主要原料,经挤压膨化、调配、粉碎等加工成苦荞羹,成品色泽淡黄、清香爽口、即食性好、营养丰富。

关键词: 苦荞麦, 即食粉, 苦荞羹

Abstract:  The Buckwheat soup utilizing Buckwheat flour as its main ingredient was produced by extruding puffing, blending and griding The Buckwheat sorp has a good color, delicate fragrance tasty and refreshing rehydrate rapidly, and nutrition rich.

Key words: Buckwheat, Instent flour, Buckwheat soup