黄秋葵营养米粉的研制

详细信息    查看全文 | 推荐本文 |

英文篇名：The Development of Okra Nutritional Rice Flour 作者：刘康珂 ; 邓爱华 ; 王云 ; 陈婕 ; 柏姗姗 ; 易梦媛 英文作者：LIU Kangke;DENG Aihua;WANG Yun;CHEN Jie;BAI Shanshan;YI Mengyuan;College of Life and Environment Science,Hu'nan University of Arts and Science;College of Agriculture and Forestry,Hu'nan Applied Technology University; 关键词：黄秋葵 ; 营养米粉 ; 工艺优化 ; 感官品质 ; 配方 英文关键词：okra;;nutritional rice flour;;process optimization;;sensory quality;;formula 中文刊名：NCPJ 英文刊名：Farm Products Processing 机构：湖南文理学院生命与环境科学学院;湖南应用技术学院农林科技学院; 出版日期：2019-02-15 出版单位：农产品加工 年：2019 期：No.473 基金：湖南省教育厅重点研发项目“植物伟哥黄秋葵仿生态高产栽培技术示范推广及产品深加工研究”(17A154) 语种：中文; 页：NCPJ201903004 页数：3 CN：03 ISSN：14-1310/S 分类号：20-22

摘要

以大米、黄秋葵、核桃、绿豆、红枣为原料,经烘烤、粉碎、过筛后调制成黄秋葵营养米粉。该工艺优化结果表明,黄秋葵营养米粉最佳配方为大米粉、黄秋葵粉、绿豆粉、红枣粉、核桃粉的质量比为6.0∶1.5∶1.5∶1.0∶1.5,在此条件下制备的黄秋葵营养米粉外观、气味、质地、口感等感官品质都较优。
        Taking rice,okra,walnuts,green beans and red dates as materials,after baking,crushing and sifting,it was modulated into okra nutritious rice noodles. Through process optimization,the best formula of this fungus product was obtained as follows:the ratio of rice flour,okra powder,walnuts powder,green beans powder,red dates powder was 10∶4∶3∶2∶2. The okra nutritional rice flour end product was excellent sensory quality such as appearance,scent,texture and taste.

引文

[1]王丽卫,赵兵,洪忠东.黄秋葵药理作用的研究进展[J].现代中药研究与实践,2018(1):84-86.
    [2]D Sathish Kumar,D Eswar Tony,A Praveen Kumar,et al.A review on:Abelmoschus esculentus(Okra)[J].International Research Journal of Pharmaceutical and Applied Sciences,2013(4):129-132.
    [3]Nzikou J,Mvoula-Tsieri M,Matouba E A.Study on gumbo seed grown in Congo Brazzaville for its food and industrial applications[J].African Journal of Biotechnology,2006(5):2 469-2 475.
    [4]党美珠,付丽,张秀凤,等.黄秋葵的保健功能特性及其在食品行业的深加利用现状和应用前景[J].农产品加工,2015(20):60-62.