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