碗装小米海参粥的研究与开发  

Research and development of millet holothurians porridge in plastic bowl

作　　者：王成祥 刘炎桥[2] 苑鹏[2] 王雪[2] 刘士伟[2] 刘杰[2] 范光森[2] 段盛林[2] 

机构地区：[1]同福碗粥股份有限公司,河北石家庄052160 [2]中国食品发酵工业研究院,北京100015

出　　处：《食品工业科技》2015年第8期257-261,267,共6页Science and Technology of Food Industry

摘　　要：以小米和海参为主要原料研究和开发小米海参碗粥。首先通过正交实验优化原料配比及稳定剂用量,发现在糯米与小米比例为6∶12,改性淀粉添加量为15‰,魔芋胶用量为3.5‰时,能解决碗粥中的析水问题;然后从五种淡干海参(辽参、韩参、关西参、关中参和青参)品种中,筛选出最适合用于小米海参碗粥中的品种-淡干辽参。通过响应面实验优化了海参处理工艺及杀菌条件,发现辽参在4℃下用纯净水泡发24h,碗粥在121℃杀菌24min的条件下,小米海参碗粥中的海参可在较长时间(大于5个月)保持良好的口感。In this paper,millet and sea cucumber were used as the main raw material. Optimal conditions of millet sea cucumber bowl porridge were studied. By optimizing the ratio of raw material and stabilizer through orthogonal experiment,the water separating problem could be solved. The results showed that ：The ratio of glutinous rice and millet was 6 ∶12,the added percentage of modified starch and konjak gum were 15‰ and3.5‰,respectively. Liao sea cucumber was selected as the best ingredient for the millet sea cucumber bowl porridge out of 5 kinds of sea cucumber（Liao sea cucumber,Korea sea cucumber,Northwest sea cucumber,Northeast sea cucumber and Green sea cucumber）. The treatment process and sterilized condition were optimized by response surface testing. It was found that：The sea cucumber was immersed in the pure water for 24 hours,and the bowl porridge was sterilized at 121℃ for 24 min could achieve commercial sterilization and maintain a good texture（〉5 months）.

关 键 词：海参 碗粥 淀粉老化 析水 

分 类 号：TS972.116[轻工技术与工程]