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Position: Home > Articles > Development of Nutritious Rice Crust with Double Kinds of Beans Agricultural Science & Technology and Equipment 2018 (1) 54-56

双豆营养锅巴的研制

作  者：
郭玲玲;相玉秀;段春影;赵旭
单  位：
辽宁省粮食科学研究所;齐齐哈尔工程学院食品教研室
关键词：
锅巴;豆渣粉;芸豆粉;正交试验;配方
摘  要：
以芸豆和黄豆渣为原料,采用单因素试验和正交试验的方法,研究双豆营养锅巴的最佳调配工艺。试验结果表明:当豆渣粉占混合豆粉的比例30%、白砂糖添加量为15%、色拉油添加量20%、无铝膨松剂添加量0.8%时,双豆锅巴的口感酥脆香甜,风味协调。
译  名：
Development of Nutritious Rice Crust with Double Kinds of Beans
作  者：
GUO Lingling;XIANG Yuxiu;DUAN Chunying;ZHAO Xu;Teaching and Research Office of Food Qiqihar Institute of Engineering;Liaoning Food Science Institute;
关键词：
rice crust;;soybean dregs powder;;kidney bean powder;;recipe
摘  要：
Using kidney bean and soybean dregs as raw materials, the optimal preparation technology of nutritious rice crust with double kinds of bean was studied by single factor experiment and orthogonal experiment. The optimum mixing process was determined by orthogonal test. The results showed that the optimum formula was that the bean dregs powder accounts for 30% of the mixture, the addition amount of sugar was 15%, the addition amount of salad oil was 20%, and the addition amount of aluminium free Puffing agent was 0.8%. Rice crust with double kinds of beans has crisp and sweet taste and coordinate flavour.

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