期刊论文

Development and quality evaluation of compound rice noodles based on traditional recipe for strengthening spleen diet

中文

食品与机械

1003-5788

2020

36

8

166-170+177

10.13652/j.issn.1003-5788.2020.08.029

湖南省现代农业产业体系建设项目(2019—2020) 湖南省药食同源功能性食品工程技术研究中心开放基金(编号:2018YSTY03)。

本校为第一机构

以传统健脾食疗名方阳春白雪糕为基础,采用传统米粉工艺研发一款特色复合米粉,分别考察食疗方的单一辅料(茯苓、山药、莲子、芡实)添加对米粉品质的影响,并对复合米粉中的复合辅料、黄原胶和水的添加比例进行优化。结果表明,健脾食疗特色复合米粉最佳配方为:籼米粉72 g,复合辅料(茯苓、山药、莲子、芡实质量配比1∶1∶1∶1)8 g,黄原胶0.08 g,水165 g,此时的复合米粉风味独特、口感良好。

In order to improve the nutrition and health quality of traditional rice noodles,a special compound rice noodles was developed,using traditional rice noodles technology based on traditional recipe for strengthening spleen diet"Yang chun bai xue cake".In this study,the influence of the amount of single accessories for the recipe(poria cocos,yam,lotus seed,euryales semen)on the quality of rice noodles was used to determine the composition ratio of compound accessories.The amount of compound accessories,xanthan gum and water in the compound rice n...