方便粥粉配方及其冲调性的研究  

Prescription and Reconstituability Research of the Instant Porridge Powder

作　　者：于小青[1] 戴榕杉 唐晓珍[1] 

机构地区：[1]山东农业大学,山东泰安271000

出　　处：《食品研究与开发》2017年第5期152-155,207,共5页Food Research and Development

摘　　要：设计一款适合于便秘人群食用的润肠通便粥,主料是彩麦和小米的混合粉,辅料是红豆粉、薏米粉、山楂-荷叶-决明子混合粉。试验以冲调后的组织状态、滋味和气味、色泽及杂质含量为感官评价的指标,来确定每种辅料的最佳添加量,并研究了基粉粒度、冲调温度、冲调比例对混合粥粉冲调性的影响。试验结果显示,当红豆、薏米、山楂-荷叶-决明子混合粉的添加量分别占基粉12.5%、5%、3%时,粥感官评价最佳;当基粉粒度为80目~100目、冲调温度为80℃、冲调料水比为1∶6(g/mL)时,粥粉具有最佳的冲调性。A kind of food for the people who had a lots of indigestion which was called the lubricant porridge powder had been designed. Millet and color wheat were the main ingredient, and red bean, coix seed, haw, lo- tus leaf and semen cassiae torae were the accessories in the porridge. Single factor experiment was used and the state, taste, smell , color, impurities were regarded as the standard of sensory evaluation to ensure the best pro- portion of each materials. After that, the influencing factor of the porridge powder＇s rcconstituability had also been researched. The experiment showed that when the proportion of red bean powder was 12.5 %, coix seed powder was 5 %, haw-lotus leaf-semen cassiac torae powder was 3 % , and the temperature was 80 ℃, the ra- tio of material to water was 1 ： 6 （g/mL）, the graininess was 80-100, the porridge powder possessed the best sensory evaluation and reconstituability in the porridge powder.

关 键 词：润肠通便 粥粉 配方设计 冲调性 感官评价 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]