速食苦荞小米方便粥的制备工艺研究  

Study on Preparation of Instant Porridge with Millet and Tartary Buckwheat

作　　者：吉义平[1] 张钰[1] 张永梅[1] 

机构地区：[1]华中农业大学楚天学院食品与生物科技学院,武汉430205

出　　处：《食品工业》2015年第3期28-31,共4页The Food Industry

摘　　要：试验主要以小米和苦荞米为主要原料,研究一种营养而方便的速食型方便粥的制备方法。结果表明,当小米蒸煮20 min,中高火微波干燥20 min;苦荞米蒸煮12 min,140℃下焙烤20 min时,方便粥复水率和黄酮含量最高。方便粥的最佳配方为:每百克小米中添加30 g苦荞米,10 g麦芽糊精,10 g魔芋胶,8 g蔗糖,20 g红枣,此条件下制备的方便粥具有良好的感官品质,拥有较高的黄酮含量。Using millet and tartary buckwheat as raw material,the preparation of a kind of nutritious and fast instant porridge was studied.The results showed that when the cooking time of millet was 20 min,and then dried for 20 min under the high fire microwave,tartary buckwheat was cooked for 12 min,baked for 20 min at 140 ℃,the rehydration rate and flavonoids content of instant porridge was the best.The optimal formula was found as followings：100 g millet,30 g buckwheat rice,10 g maltodextrin,10 g konjac gum,8 g sugar,20 g red dates.When the instant porridge prepared under this condition,the most excellent organoleptic qualities and high flavonoids content was gotten.

关 键 词：小米 苦荞 速食 方便粥 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]