发芽小米速食粥加工工艺研究  

Study on processing technology of sprouted millet instant congee

作　　者：高晓丽 李嘉维 GAO Xiao-li;LI Jia-wei(Department of Life Science,Lvliang University,Lvliang 033001,Shanxi,China)

机构地区：[1]吕梁学院生命科学系,山西吕梁033001

出　　处：《粮食与油脂》2022年第9期118-121,共4页Cereals & Oils

基　　金：山西省高等学校科技创新项目(2020L0697);吕梁市重点研发项目(2019SHFZ77)。

摘　　要：以发芽小米为原料制作发芽小米速食粥。采用单因素试验及正交试验,以速食粥的综合感官评分为评价指标,探讨发芽小米浸泡温度、速食粥煮制时间、米水质量比、干燥时间对速食粥感官品质的影响。结果表明:发芽小米速食粥的最佳加工工艺为发芽小米浸泡温度40℃、小米粥煮制时间30 min、米水质量比1∶15、干燥时间35 min。在此条件下制作的发芽小米速食粥复水性良好,有较浓郁的小米香味,口感细腻、绵柔顺滑。开水冲泡后,速食粥米汤呈黄色,颜色均匀,小米粒与汤不分层,米粒均匀分散。The instant congee was made with sprouted millet as the raw material.With the comprehensive sensory score of instant congee as the evaluation index,the effects of soaking temperature of sprouted millet,cooking time of instant congee,mass ratio of rice to water and drying time on the sensory quality of instant congee were investigated by single factor test and orthogonal test.The results showed that the best processing technology of sprouted millet congee was soaking temperature 40 ℃,cooking time of millet congee 30 min,mass ratio of rice to water 1 ∶15,drying time 35 min.Under these conditions,the sprouted millet instant congee was soft and smooth with good water rehydration,strong millet fragrance and delicate taste.After boiling water,the instant congee rice soup was yellow with uniform color,the millet grains were evenly dispersed and did not layer with the soup.

关 键 词：发芽小米 速食粥 加工工艺 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]