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花椒嫩芽粥的研制

Mengchai LI,Jingxian ZHAO,Yajing WU,Sujie QIN,Weizhen GUO

Academic Periodical of Farm Products Processing（2020）

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Abstract
通过多次重复试验总结出花椒芽粥3种配比.材料配比一:花椒嫩芽用量7 g,青豆用量160 g,水用量200 g;材料配比二:花椒嫩芽用量7 g,黄豆用量160 g,水用量200 g;材料配比三:花椒嫩芽用量7 g,青豆用量80 g,黄豆用量80 g,水用量200 g.所得花椒嫩芽粥色泽自然、风味浓郁,该方法不添加防腐剂,且能最大限度地保持鲜花椒芽的色泽品质与营养风味.
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