摘要
通过向大米粉中添加胡萝卜汁,研制出一种营养丰富的新型天然彩色米粉,并找到了其最佳生产工艺参数。试验结果表明,早、晚籼米以7∶3的比例混合,并添加10%的玉米淀粉、5%的甘薯淀粉和0.4%的单甘酯作为品质改良剂,向其中加入10%的胡萝卜汁,可制成营养丰富、色泽可人的新型方便米粉。
In this paper,the optimum condition for the production of nutritious carrot instant rice flour string was studied.The results showed that the optimum condition was:mixing polished early -ripe rice with late-ripe rice in the proportion of 7to3,adding10%cornstarch,5%sweet potato starch and0.4%monog lycerides as improver of the quality,adding10%carrot juice to improve the flavor.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第12期55-57,共3页
Science and Technology of Food Industry
关键词
大米粉
胡萝卜汁
方便米粉
生产工艺
配方
rice
instant rice flour string
carrot juice
processing technique
