一种改善围绝经期综合征的速食粥  

A Rapid-food Porridge with Improving Perimenopausal Syndrome

作　　者：郝俊宇 刘爽[1] 吴涛[1] HAO Junyu;LIU Shuang;WU Tao(School of Food Engineering and Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品工程与生物技术学院

出　　处：《农产品加工》2019年第23期9-11,共3页Farm Products Processing

基　　金：天津市大学生创新创业训练计划支持项目（201810057212）

摘　　要：以大米、黑米、青稞、荞麦为原料,添加蓝莓花色苷、海参、白砂糖等辅料,探究具有改善围绝经期综合征的速食粥的最佳工艺参数。以酶解温度、蓝莓花色苷的含量、白砂糖添加量为单因素指标,在单因素试验的基础上,通过正交试验对速食粥进行感官评价,从而确定最合适的配方和工艺。结果表明,黑米、荞麦、青稞、大米的配比为10.7∶7.1∶25.2∶17.2,在此基础上海参添加量0.3%,蓝莓花色苷添加量21%,白砂糖添加量6%时,制得的速食粥复水性好、香气浓郁、口感细腻。With rice,black rice,highland barley,buckwheat as raw materials,add blueberry anthocyanins,sea cucumber,white sugar and other accessories to explore the best process parameters of fast-food porridge to improve the perimenopausal syndrome.Taking the enzymolysis temperature,the use quantity of blueberry anthocyanins,the use quantity of sugar as single-factor indexes,on the basis of single-factor test,the taste of instant porridge is evaluated by orthogonal experiment,so as to determine the most suitable formula and process.The results showed that the ratio of black rice,buckwheat,highland barley and rice was 10.7∶7.1∶25.2∶17.2,on this basis,sea cucumber 0.3%,blueberry anthocyanins 21%,white sugar 6%should be added.The rapid-food porridge had a good taste and smells well.

关 键 词：速食粥 蓝莓花色苷 围绝经期 配方 正交试验 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]