早餐工程——方便米粥的研制  

Convenience rice congee production..

作　　者：吕惠丽[1] 张金良[1] 彭辉[1] 

机构地区：[1]河北经贸大学生物科学与技术学院,石家庄050061

出　　处：《食品工业科技》2005年第2期124-126,共3页Science and Technology of Food Industry

摘　　要：以黑米、糯米为主要原料,经不同条件的适当处理生产出 风味独特、营养价值高于同类产品的黑米营养早餐粥,通 过对比实验确定了最佳工艺条件及配方,并以粘度和悬 浮时间这两项指标作为性能评价指标,对常见的几种增 稠稳定剂进行复配增稠实验的研究评价,筛选出一种高 粘度的复合增稠稳定剂。Black rice nutritional breakfast gruel was made from black rice and glutinous rice under different conditions. It has a distinctive taste and higher nutritive value than congener products. The optimal technology and formulation were determined, and a high performance combined food thickening gum was used to solve the separation of solid and liquid in the product.

关 键 词：旱餐工程 黑米 方便米粥 增稠剂 复配实验 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]