摘要
通过对传统饺子皮里添加不同比例的干豆渣粉及魔芋精粉进行探索性研究,表明单纯加入干豆渣粉,虽然提高了饺子皮的营养价值,但是其弹性、粗糙度、柔软度、口感等均有所降低,加入魔芋精粉后豆渣面皮的综合品质得到了提高。在实验条件下,确定了豆渣饺子皮的最佳配方:面粉250g,干豆渣粉12.5g,魔芋精粉0.5g,水65g。
Through the research of adding ground dried bean dregs and ground amorphopallus riverifine to dumpling wrappers, it shows that although the nutritional value of dumpling wrappers is raised by merely adding ground dried bean dregs, their elasticity, roughness, softness, sensation of taste have reduced to a certain extent. After adding ground amorphopallus riverifine, the comprehensive quality of the bean dregs wrappers is raised. With our experiment condition, thus confirming the best recipe： 250 g flour, 12.5 g ground dried bean dregs, 0.5 g ground amorphopallus riveri and 65 g the water.
出处
《食品科技》
CAS
北大核心
2009年第8期100-103,共4页
Food Science and Technology
基金
四川省教育厅人文社会科学研究基地川菜发展研究中心项目(CC04Z04)
关键词
干豆渣粉
饺子皮
魔芋精粉
营养价值
ground dried bean dregs
dumpling wrappers
ground amorphopallus riveri
nutritional value
