紫薯小米速食粥加工工艺  

The Processing Technology of the Instant Gruel of Purple Potato and Millet

作　　者：郭芳 才英卓 GUO Fang;CAI Yingzhuo(Department of Life Science,Lüliang University,Lüliang 033000)

机构地区：[1]吕梁学院生命科学系,吕梁033000

出　　处：《食品工业》2020年第10期123-126,共4页The Food Industry

基　　金：山西省高等学校科技创新项目(2020L0703);吕梁市科技重点研发项目(2018NYZDYF058-2);大学生创新创业项目“紫薯小米速食粥加工工艺及品质研究”(CXCYYB201953)。

摘　　要：以小米、紫薯为原料,研究一种速食粥的最佳工艺条件。以感官评价为考察指标,在单因素试验的基础上,结合正交试验,得出干制小米加入量、紫薯干加入量、白砂糖加入量等因素对速食粥品质有较大的影响。试验结果表明,以干制小米加入量46%、紫薯干加入量15%、白砂糖加入量7%、红薯淀粉糊料加入量15%为最佳配方,复水6 min,速食粥产品感官品质达到最优,小米呈颗粒状,整体分散均匀,滋味醇厚,甜味适中。Millet and purple potato were used as raw materials to study the optimum preparation technology of instant gruel.On the basis of single factor experiment and orthogonal experiment,the sensory evaluation was taken as the evaluation index,it was concluded that factors such as the amount of dried millet added,purple sweet potato added,and white sugar added had a great influence on the quality of instant gruel.The results showed that the best formula was obtained by adding 46%dry millet,15%dried purple potato,7%sugar and 15%sweet potato starch paste.After 6 min of Re-hydration,the sensory quality of instant gruel was the best.The millet was granular,uniformly dispersed,with mellow taste and moderate sweetness.

关 键 词：紫薯 小米 干制 速食粥 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]