期刊论文

中文

粮食与饲料工业

1003-6202

2019

4

1-3+9

10.7633/j.issn.1003-6202.2019.04.001

本校为第一机构

以蔗糖和蒸馏水为原料,研究糙米挤压脆片的甜味敷料配方;以食盐、孜然粉、五香粉、辣椒粉等为原料,研究糙米挤压脆片咸味敷料配方;以感官评价得分作为评价指标,进行了单因素和正交试验,从而确定糙米籽粒苋脆片甜味及咸味敷料的最佳工艺及配方。结果表明:糙米籽粒苋脆片甜味敷料配方为:10 g蔗糖:25 ml蒸馏水;咸味敷料配方为盐0.3 g、辣椒粉1.5 g、五香粉0.2 g、孜然粉0.1 g。制得的糙米籽粒苋脆片风味俱佳、口感爽脆。

Sucrose and distilled water were used as raw materials to study the sweet dressing formula of brown riceextruded chips.Salt, cumin powder, five-spice powder and paprika powder were used as raw materials to study the salt dressing formula.Taking sensory evaluation score as index, single factor and orthogonal test were conducted to determine the optimal process and formula of brown rice extruded chips sweet and salty dressing.The results showed that the brown rice grain amaranth chipssweet dressing formula was: sucrose 10 g and distilled water 25 ml;The salt dressing formula is salt 0.3 g, papri...