荞麦大米复合方便粥工艺配方优化及品质分析  

Processing formula optimization and quality analysis of buckwheat-rice compound convenient porridge

作　　者：刘媛 闫茜 侯晓玉 王健 李云龙 LIU Yuan;YAN Xi;HOU Xiao-yu;WANG Jian;LI Yun-long(Hebei North University,Hebei Key Laboratory of Quality&Safety Analysis-Testing for Agro-Products and Food,Zhangjiakou 075000,Hebei,China;Institute of Functional Food of Shanxi,Shanxi Agricultural University,Taiyuan 030031,Shanxi,China)

机构地区：[1]河北北方学院河北省农产品食品质量安全分析检测重点实验室,河北张家口075000 [2]山西农业大学山西功能食品研究院,山西太原030031

出　　处：《粮食与油脂》2023年第1期126-130,共5页Cereals & Oils

基　　金：张家口市重点研发计划项目(1911016-C);国家现代农业(燕麦荞麦)产业技术体系建设专项(CARS-07-E-2);山西省重点研发计划项目(201903D211006)。

摘　　要：以荞麦、大米为主要原料,在单因素试验的基础上,通过正交试验优化复合方便粥的工艺配方。结果表明:最佳工艺配方为采用蒸煮结合的熟化方法、荞麦水煮10 min汽蒸10 min、大米水煮12 min汽蒸3 min、荞麦大米质量比7∶3、荞麦炒制9 min、荞麦热风干燥温度135℃、干燥时间15 min。在此条件下制得的荞麦大米复合方便粥口感最佳,复水率为243%,硬度为2904.771 N,复水后黏度为4.143 Pa·s。Using buckwheat and rice as the main raw materials,based on the single factor test,the processing formula of buckwheat-rice compound convenient porridge were optimized by orthogonal tests.The results showed that the optimal technological conditions were by steaming and boiling combination method,buckwheat boiling 10 min and steaming 10 min,rice boiling 12 min and steaming 3 min,mass ratio of buckwheat to rice 7∶3,stir-frying time of buckwheat 9 min,buckwheat hot air drying temperature 135℃,drying time 15 min.Under these conditions,the buckwheat-rice compound convenient porridge had the best taste,rehydration ratio of 243%,hardness of 2904.771 N,and the viscosity after rehydration 4.143 Pa·s.

关 键 词：荞麦 方便粥 大米 品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]