一种混合果干型鹰嘴豆抓饭的配方研究

摘要

In order to promote the diversity of Xinjiang pilaf,on the basis of traditional crafts,taking local dried fruit and chickpea as materials to produce a kind of chickpea pilaf with mixed dried fruit. The best formula is established by single factor test and orthogonal test,and a kind of chickpea pilaf with mixed dried fruit with Xinjiang local characteristics is developed.This new-type pilaf has sour and sweet taste,balanced nutrition,good color and dense aroma.%为了新疆抓饭品种发展的多样性，在新疆传统抓饭制作工艺的基础上，以新疆特色果干、鹰嘴豆为原料，通过单因素实验、正交实验等确定产品配方，研制出一种具有新疆地域特色的混合果干型鹰嘴豆抓饭。这一新品种抓饭具有口味酸甜、营养均衡、色泽美观、香气浓郁等特点。