黑米挂面的研发

The Research of the Black Rice Vermicelli

介绍了黑米挂面的制作。以高筋面粉、黑米粉为主要原料,采用正交试验确定最佳配比,制得的营养型黑米挂面品质优良、口感尚佳。黑米挂面的最佳配比为:黑米粉与小麦粉的比为1∶9,食盐1.5%,水30%,海藻酸钠的添加量为0.3%。

Introduced processing of black rice noodles.High-gluten flour and black rice flour as the main raw materials,determine the optimum conditions using orthogonal experiment.The black rice vermicelli has good quality and taste with high nutrition.The black rice vermicelli＇s best allocated proportion is： the black rice noodle and the wheat flour ratio is 1∶9,table salt 1.5%,water 30%,sea alginic acid sodium recruitment is 0.3%.