营养赤豆即食糊的研制  

Study on the Development of Instant Paste of Nutritional Red Bean

作　　者：华景清[1] 戈耿霞[1] 

机构地区：[1]苏州农业职业技术学院,江苏苏州215008

出　　处：《农产品加工（下）》2010年第5期79-80,83,共3页Farm Products Processing

基　　金：江苏省高等学校大学生实践创新训练计划项目(2009)

摘　　要：以赤豆、糯米、百合粉、燕麦粉、白砂糖为原料,经过不同处理后,粉碎制成赤豆全粉、百合粉、燕麦粉,再按不同配比研制营养赤豆即食糊。结果表明,红豆沙与糯米汁混合,在70℃下干燥和粉碎,得到的赤豆粉口感良好,颜色上佳。确定了营养赤豆即食糊的工艺流程和配方。营养赤豆即食糊的最佳配方为:红豆沙20g,百合10g,燕麦15g。With the beans, glutinous rice, lily flour, oat flour, white sugar as raw material, the instant nutritional bean paste were studied according to the different ratio of crushed bean powder, lily flour, oat flour by the various processing. The results showed that： red bean soup with glutinous rice juice mixture, then were dried （temperature of 70 ℃） and crushed, the beans taste and color were good. And the process and formulations of the instant nutritional bean paste were identified. The optimum conditions of the instant nutritional bean paste as follows： red bean paste 20 g, Lily 10 g, oats 15 g.

关 键 词：赤豆 生产工艺 调配口感 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]