一种即食玉米藕粉的工艺研究  

Research on the Processing Technology of Instant Corn and Lotus Root Powder

作　　者：吕庆云[1] 傅茂润[2] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023 [2]山东轻工业学院食品与生物工程学院,山东济南250353

出　　处：《安徽农业科学》2012年第14期8214-8215,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]开发一种即食玉米藕粉。[方法]通过润湿下沉性试验和速溶性试验,分析玉米糊粉的速溶性。通过单因素试验,研究了奶粉添加量、玉米糊粉粉碎粒度、白砂糖添加量、冲调水温水量等因素对产品口感及冲调性的影响。[结果]玉米糊粉在静置和搅拌的条件下,全部润湿下沉的时间分别是6和9 s,说明只有玉米糊粉的情况下速溶性不好,需进一步改进。单因素试验表明,玉米糊粉∶奶粉∶藕粉∶白砂糖=37%∶30%∶18%∶15%时得到的产品口感和冲调性最佳。[结论]得到了一种营养价值高且口感好的即食玉米藕粉。[ Objective] To develop a kind of instant powder from corn and lotus root. [ Method] The solubility of corn and lotus root powder was analyzed by wetting sinking test and instant solubility test, and the effects of milk content, particle size, water temperature and quantity on the taste and dissolving quality of product were analyzed by single factor experiment. [ Result] The whole wetting sinking time required by the stand- ing and stirred corn powder was 69 s and 9 s, respectively, indicating that the dissolving quality of corn power was bad and should be further im- proved; the single factor experiment concluded that beth the taste and dissolving quality were at the best state at the ratio of corn powder： milk powder： lotus root powder： white sugar = 37% ： 30% ： 18% ： 15%. [ Conclusion] An instant corn and lotus root powder with high nutritional value and good taste was developed.

关 键 词：即食 玉米藕粉 口感 冲调性 

分 类 号：S509.9[农业科学—作物学]