小米大豆复合速食粥的研制及工艺优化  

Development and process optimization of millet and soybean compound instant porridge

作　　者：李楠[1] 王芮东 刘馨 周素梅[3] LI Nan;WANG Rui-dong;LIU Xin;ZHOU Su-mei(Decartmeet of Life Sciencc,Yuncheeg University,Yuncheeg 044000,Shanxi,China;Scieecc Experimeet Center,Yuncheeg University,Yuncheeg 044000,Shanxi,China;Instithte of Agro-products Processing,Chiness Academy of Agrichlthral Scieeces,Beijing 100193,China)

机构地区：[1]运城学院生命科学系,山西运城044000 [2]运城学院理科实验中心,山西运城044000 [3]中国农业科学院农产品加工研究所,北京100193

出　　处：《粮食与油脂》2021年第1期55-58,共4页Cereals & Oils

基　　金：山西省重点学科建设经费资助(FSKSC);运城学院院级科研项目(XK-2018010)。

摘　　要：以沁州黄小米和大豆为主要原料,研制小米大豆特色速食粥。以复水率和感官评价为指标,采用正交试验法对浸泡-蒸煮-干燥法生产的速食粥进行工艺优化。结果表明:最佳工艺参数为浸泡时间40 min、蒸煮时间35 min、干燥温度90℃、干燥时间90 min。在此条件下制作的小米大豆速食粥复水率为3.82%,感官得分为87.3。该速食粥复水之后色泽与新鲜米粥较为接近,黏稠度适中,软硬适宜,兼有米香和豆香,产品具有较高营养价值。Using Qinzhou yellow millet and soybean as the main raw materials,millet soybean characteristic instant porridge was developed.Taking the rehydration rate and sensory evaluation as the index,the orthogonal experiment was used to optimize the process of instant porridge produced by soaking-steaming-drying method.The results showed that the optimum technological parameters were as follows:soaking time40 min,cooking time 35 min,drying temperature 90℃and drying time 90 min.The rehydration rate ofmillet soybean instant porridge was 3.82%and the sensory score was 87.3.After rehydration,the color ofthis instant porridge is similar to that of fresh rice porridge,with moderate viscosity,suitable softness andhardness,and both rice fragrance and bean fragrance.The product has high nutritional value.

关 键 词：小米 大豆 速食粥 制作工艺 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]