CAJ | 학술논문

以玉米、大豆、燕麦、芝麻、小米等五谷杂粮为主要原料，研制出营养丰富，口感较好，有特色的杂粮锅巴。与传统锅巴相比，五谷杂粮替代了传统锅巴中的大米等原料，用玉米淀粉替代了面筋，生产出的产品保留了五谷原有营养、风味和特性，具有很好的推广应用前景。
이옥미、대두、연맥、지마、소미등오곡잡량위주요원료，연제출영양봉부，구감교호，유특색적잡량과파。여전통과파상비，오곡잡량체대료전통과파중적대미등원료，용옥미정분체대료면근，생산출적산품보류료오곡원유영양、풍미화특성，구유흔호적추엄응용전경。
Made from corn, soy, oat, sesame, millet, and other grains as the main raw material, a kind of rich nutrition and good taste mixed grain rice crust was developed. Compared with the traditional rice crust, several grains substituted the rice in raw material and the corn starch acted as the role of gluten. This new product retained the flavor, the nutri-tion of grain, and characteristics of original rice crust. It has a good application prospect.