摘要
蚕豆是食品工业用来生产粉丝的一种优质原料,粉丝(淀粉)的得率与蚕豆浸泡的好坏有密切关系。对影响蚕豆浸泡的各个因素进行研究．提出适宜的浸泡工艺和条件。
Broad bean (Vicia faba) is a kind of quality raw material to produce long-thread vermicelli in food industry. The yield of long-thread vermicelli (bean starch) is closely related to the soaking condition. This paper studied the effects which influenced the soakage of broad bean, and offered the suitable soaking technology.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1993年第12期21-24,共4页
Food Science
关键词
蚕豆
浸泡
淀粉
粉丝
Broad Bean Soaking Starch
