豆丝

方便豆丝的品质改善主要是添加一些增稠剂，乳化剂以及磷酸盐类，大大改善了产品的复水性、感官品质。

Recovery properties of water and sensory quality were improved by adding thickener , emulsifier , phosphate to instant rice and bean noodles .

基于此，本文以大米、绿豆为原料，研制方便豆丝的工艺，对其加工工艺进行优化。

Base on this , this paper studied the processing technology of instant noodles by using rice and mung bean as raw materials and optimized the process .

微波干燥方式下的方便豆丝干燥时间最短，复水性能较好，但是感官品质较差，对色泽影响很大，而且干燥成本较高。

Under the microwave drying , the drying time is shortest of three methods , recovery properties of water is good , but sensory quality was not good and the cost was high . 3 .

用盆盛土豆、罐装吞拿鱼肉、番茄丁、罐装白腰豆、洋葱丝、少许红辣椒丝，加上调料轻轻搅拌。

In a bowl , add potatoes , canned tuna , chopped tomatoes , a can of white kidney beans , chopped onions , a little chopped red pepper , the dressing and toss lightly .