城市早餐食品黑米粥的研制  

Processing technoology of breakfast black rice congee

作　　者：苏艳兰[1] 韦光贤[2] 刘功德[1] 谢仁珍[2] 

机构地区：[1]广西壮族自治区亚热带作物研究所,南宁530001 [2]广西轻工业科学技术研究院,南宁530031

出　　处：《食品科技》2011年第9期196-199,共4页Food Science and Technology

基　　金：广西科学研究与技术开发计划项目(桂科攻0992004-1)

摘　　要：试验以黑米为主要原料,研究城市早餐食品黑米粥的加工工艺。结果表明:使用5.0%黑米、4.5%糯米、5.5%白砂糖和0.015%阿斯巴甜,在121℃高温、0.1MPa高压煮制30min,然后用塑料杯趁热(100℃以上)灌装、冷却所制成的黑米粥,其色泽、滋味、形态等感官质量最好,常温下保质期为20h。With black rice as materials, the processing technology of congee breakfast was studied. The results showed that the materials which included black rice 5.0%, sticky rice 4.5%, sugar 5.5% and Aspartame 0.15% were cooked under 121 ℃ for 30 min, and then packaged under hot condition（above 100 ℃）. The products processed by this technology had the best sensory quality and could stored for 20 h under room temperature.

关 键 词：城市早餐食品 黑米粥 加工工艺 

分 类 号：TS972.116.7[轻工技术与工程]