黑木耳营养米粉的研制

The Black Fungus Nutritional Rice Flour

以黑木耳、大米、大豆为主要原料,将黑木耳放在180℃温度条件下烘烤6 h,大豆、大米于180~200℃烘烤6~10 h,粉碎,调配制成黑木耳营养米粉。通过工艺优化,得出该木耳制品最佳配方为：大米粉、黑木耳粉、大豆粉与白砂糖的质量比为22∶5∶3∶12,得到外观、气味、质地、口感等感官品质都较优的黑木耳营养米粉成品。

Abstract： Taking black fungus, rice and soybeans as materials, black fungus is baked in 180 ℃ for 6 h while soybeans and rice are baked in 180-200 ℃ for 6-10 h, and commiuuting black fungus. Through process optimization, the best formula of this fungus product is obtained as follows： rice flour ： black fungus powder ： soybean meal ： sugar powder 22 ： 5 ： 3 ： 12, the black fungus nutritional rice flour end product whose sensory quality such as appearance, scent, texture and taste is more excellent.