| 方便营养米粉的研发及营养成分分析 |
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| 引用本文： | 孙春艳,韦传宝.方便营养米粉的研发及营养成分分析[J].皖西学院学报,2009,25(5):126-128. |
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| 作者姓名： | 孙春艳 韦传宝 |
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| 作者单位： | 1. 皖西学院,化学与生命科学系,安徽,六安,237012
2. 安徽省植物生物技术实训中心,安徽,六安,237012 |
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| 基金项目： | 皖西学院青年科研项目 |
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| 摘 要： | 以大米、黄豆、蔗糖等为原料开发方便营养米粉食品,以色、香、味和质地感官评定作为评价指标,通过单因素实验、正交实验,结合经济指标,确定最佳配比,得到米粉的最佳配方为：米粉：豆粉为1：0.2,蔗糖20%,碳酸钙为0.2%,对终产品进行营养成分分析。
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| 关 键 词： | 营养米粉 开发研究 成分分析 |
Study on the Development and Analysis of Nutrition Component of Nutritional Rice Flour |
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| SUN Chun-yan,WEI Chuan-bao.Study on the Development and Analysis of Nutrition Component of Nutritional Rice Flour[J].Journal of Wanxi University,2009,25(5):126-128. |
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| Authors: | SUN Chun-yan WEI Chuan-bao |
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| Affiliation: | SUN Chun-yan,WEI Chuan-bao (1. Department of Chemistry and Life Science,West Anhui University, Lu＇ an 237012, Chian 2. Plant Biotechnology Training Centre ,West Anhui University ,Lu Jan 237012, Chian) |
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| Abstract: | The convenient nutritional rice flour was studied with rice, soybeans and sugar in this paper. Aroma, taste and texture were appraised as the indexes, the results indicated that the optimal amounts of sugar addition,scale of rice and bean flour and calcium additive dosage,The best proportion is that：Ground rice / bean flour was compared to 1：0.2, cane sugar 20 %, the scale of calcium carbonate is 0.2 %. |
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| Keywords: | nutritional rice flour development research analysis of component |
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