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苦荞喷爆膨化探讨及荞花糖研制

Spurting Expansiveness of Fagopyrum tatarium and Process of Puffed Buck Wheat Cake
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摘要 进行了喷爆膨化苦荞试验,结果以6kg/cm2压力喷爆膨化后,其外壳脱落率100%,籽粒完好率96%,种皮保存率84%,氨基酸损失率2.59%,胚乳营养疗效成分能最大限度保留,食用品质明显提高。以喷爆膨化的苦荞花生产制作荞花糖,食用方便,风味口感较好。 The experiments of spurting expansiveness of Fagopyrum tatarium and process of puffed buck wheat cake were carried out.The results showed as follows.Under 6 kg/cm 2 of pressure,rate of shell moult reaches 100%,and rate of full grain 96%,and rate of keeping seed coat 84%,and rate of lose amino acid 2 59% Its nutrient components of endosperm could be reserved at a large scale,and the eating quality would be increased obviously.The puffed buck wheat cake ( F tatarium )is convenient for eating.Its special flavour and taste is better.
出处 《贵州农业科学》 CAS 1997年第6期38-40,共3页 Guizhou Agricultural Sciences
基金 贵州省科委年度计划项目
关键词 苦荞 喷爆膨化 营养成分 荞花糖 工艺 F tatarium spurting expansiveness nutrient components puffed buck wheat cake process
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  • 1Ruth M. Kay,W. Grobin,N. S. Track. Diets rich in natural fibre improve carbohydrate tolerance in maturity-onset, non-insulin dependent diabetics[J] 1981,Diabetologia(1):18~21

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