摘要
荞麦具有较高的营养价值和药用价值。本文主要研究速冻荞面生产的工艺条件,通过试验确定了最佳工艺条件:荞面与白面的比例为7:3,水的用量为40%,食盐的用量为1.5%,沙蒿胶的用量为2.5%。
Buckwheat is rich in nutritional and medical composition. The processing technique of quick - frozen buckwheat noodles was studied. The optimum processing technology parameters were determined ： the ratio of buckwheat flour and flour was 7 ： 3, water was 40%, salt was 1.5% and Shahao flour was 2.5%.
出处
《内蒙古农业大学学报（自然科学版）》
CAS
2007年第1期124-127,共4页
Journal of Inner Mongolia Agricultural University(Natural Science Edition)
基金
内蒙古科技厅攻关项目(Z0050612)
关键词
速冻
荞面
工艺
Quick - freeze
buckwheat noodles
processing technique
