三种配料对玉米挤压速食粥食用品质的影响  

Influences of three food ingredients on edible quality of corn instant porridge

作　　者：陈雪[1,2] 刘明[1,2] 刘艳香[1,2] 汪丽萍[1] 吴娜娜[1] 翟晓童 田晓红[1] 于国萍[2] 谭斌[1] 

机构地区：[1]国家粮食局科学研究院,北京100037 [2]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《粮油食品科技》2017年第1期6-10,共5页Science and Technology of Cereals,Oils and Foods

基　　金："十三五"国家重点研发计划(2016YFD0400702)

摘　　要：探讨配料种类和添加量对玉米挤压速食粥食用品质的影响。分析粥粒容重、径向膨胀率、熟化时间以及感官品质等食用品质指标。结果显示:糯米粉、玉米淀粉以及黄原胶三种配料的添加对挤压速食粥产品品质影响显著(P<0.05),添加三种配料均能提高速食粥的感官品质。添加糯米粉、玉米淀粉可提高速食粥膨化度,缩短熟化时间,黄原胶的添加降低了膨化效果、延长了熟化时间,三种配料对速食粥食用品质均有改善作用。The effects of the variety and addition of ingredients on edible quality of instant corn porridge were discussed. The edible quality indicators of porridge, including grain density, radial expansion ratio, cooking time and sensory quality, were analyzed. The results indicated that the effect of glutinous rice flour, corn starch and xanthan gum on the product quality （ P 〈 0.05 ） was notable and improved the sensory quality of instant porridge. Glutinous rice flour and corn starch could increase the expansion ratio and shorten the cooking time, while xanthan gum could decrease expansion ratio, lengthen cooking time. Three ingredients play a beneficial role on edible quality of instant porridge.

关 键 词：玉米 速食粥 食品配料 添加量 食用品质 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]