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| 即食红小豆粉的研制 | |
| 引用本文： | 艾启俊,赵佳. 即食红小豆粉的研制[J]. 北京农学院学报, 2003, 18(4): 285-288 |
| 作者姓名： | 艾启俊 赵佳 |
| 作者单位： | 北京农学院食品科学系,北京,102206 |
| 基金项目： | 北京市重点实验室基金;; |
| 摘 要： | 笔者对即食红小豆粉的两种生产工艺进行了研究,着重分析了浸泡条件、水煮时间、增稠剂用量等几个影响产品质量的因素,并确定了即食红小豆粉的工艺流程和配方。即食红小豆粉的最佳配方为:红豆沙80g,糯米汁35g,白砂糖45g |
| 关 键 词： | 红小豆 生产工艺 调配口味 |
| 文章编号： | 1002-3186(2003)04-0285-04 |
| 修稿时间： | 2003-08-08 |
Research and Production of Instant Adzuki Bean Powder |
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| AI Qi-Jun,ZHAO Jia. Research and Production of Instant Adzuki Bean Powder[J]. Journal of Beijing Agricultural College, 2003, 18(4): 285-288 | |
| Authors: | AI Qi-Jun ZHAO Jia |
| Abstract: | The two different processing technology of instant adzuki bean powder, especially the factors which would affect the quality of the product such as soak condition, boiling time, thicker dosage, were studied in this paper. A formula for production of instant adzuki bean powder was assessed. |
| Keywords: | adzuki bean powder processing |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |