摘要
根据食物营养平衡及氨基酸互补的原理.将绿豆、大米、海带等食物进行合理搭配,制成一种营养价值高且食用方便的糊类产品.通过对绿豆、大米加壬方法的选择及海带脱腥工艺的确定,从而使产品具有较好的冲调性和风味.
The making process and the best mixture ratio of the green gram nutrient paste is de- scribed.The product is made of green gram,rice.kelp and other food supplemeeting raw ma- terial.Extrusion is used to dextrinize starch of green gram and rice.The kelp's stinging can be discarded by boiling with acid solution.The best blend ratio is:32% of green gram,20% of rice,15% of of kelp and 33% of other adjuvant.The quality standard of the paste product is also regulated.
出处
《郑州轻工业学院学报》
1995年第4期6-9,共4页
Journal of Zhengzhou Institute of Light Industry（Natural Science）
关键词
绿豆
海带
营养糊
预制食品
phaseolus radiatus
laminaria
extrusion
solubility
