无糖营养南瓜粥的研究与开发  

Research and development of sucrose free pumpkin porridge

作　　者：徐微 张丝瑶[1] 董世荣 于成龙 XU Wei;ZHANG Si-yao;DONG Shi-rong;YU Cheng-long(Department of Food Science and Engineering,Harbin University,Harbin 150086,Heilongjiang,China;Key Laboratory of Dairy Science,Ministry of Education,Northeast Agricultural University,Harbin 150030,Heilongjiang,China;Heilongjiang Polytechnic,Harbin 150080,Heilongjiang,China;College of Wildlife and Protected Area,Northeast Forest University,Harbin 150040,Heilongjiang,China)

机构地区：[1]哈尔滨学院食品工程学院,黑龙江哈尔滨150086 [2]东北农业大学乳品科学教育部重点实验室,黑龙江哈尔滨150030 [3]黑龙江职业学院,黑龙江哈尔滨150080 [4]东北林业大学野生动物与自然保护地学院,黑龙江哈尔滨150040

出　　处：《粮食与油脂》2019年第11期15-18,共4页Cereals & Oils

基　　金：黑龙江省大学生创新创业训练计划项目(201810234005);哈尔滨学院青年博士科研启动基金项目(HUDF2019204);国家自然科学基金项目(31801485)

摘　　要：以南瓜、红豆、糯米粉为主要原料,采用正交试验的方法优化南瓜粥的最佳工艺配方:南瓜1 000 g、红豆20 g、糯米粉200 g、水1 200 g、木糖醇80 g、盐2.0 g。按照最佳配方制得成品粥,其总糖含量为8.02%,固形物含量为15.06%,微生物指标符合标准,营养丰富、低糖,是一款营养健康食用粥。With pumpkin,jumble beads,glutinous rice flour as the main raw material,formula of pumpkin porridge was optimized by orthogonal experiment:pumpkin 1 000 g,jumble beads 20 g,glutinous rice flour 200 g,water 1 200 g,xylitol 80 g,salt 2 g.Pumpkin porridge prepared according to the best formula,which total sugar content was 8.02%,the solid content was 15.06%,and the microbial indexes met the standard.The pumpkin porridge had good sensory quality,but also was rich in nutrients and low in sugar.It is a nutritious and healthy porridge.

关 键 词：木糖醇 营养 南瓜 粥 

分 类 号：TS201.1[轻工技术与工程—食品科学]