玉米燕麦纤维粥工艺配方的研制  

Study of Processing Formula of Corn Oat Fiber Congee

作　　者：陈明艳 申利娟 郑海平 CHEN Mingyan;SHEN Lijuan;ZHENG Haiping(Zhejiang Synose Tech Co.,Ltd.,Jinhua 321017,China)

机构地区：[1]浙江合糖科技有限公司,浙江金华321017

出　　处：《食品安全导刊》2023年第2期147-149,175,共4页China Food Safety Magazine

摘　　要：以糯米、麦仁、玉米、燕麦、糙米、红豆、黄豆、扁豆、魔芋和聚葡萄糖为主要原料,运用正交试验优选出玉米燕麦纤维粥5种主要原料的最佳百分比,分别为糯米3.0%、麦仁3.5%、玉米3.5%、燕麦1.5%以及红豆1.0%,黄豆、扁豆、魔芋、聚葡萄糖、复配增稠稳定剂和蔗糖脂肪酸酯S-11的最佳添加量分别为0.5%、0.5%、0.5%、1.5%、0.25%和0.1%,采用杀菌条件为123℃,45 min,玉米燕麦纤维粥的稳定效果最好,产品呈糯软粥状,黏稠适度,具有较好的风味和色泽。Using glutinous rice,wheat kernel,corn,oats,brown rice,red beans,soybeans,lentils,konjak and polydextrose as the main raw materials,the orthogonal test was used to optimize the optimal percentage of five main raw materials for corn oatmeal fiber porridge,which were glutinous rice 3.0%,wheat kernel 3.5%,corn 3.5%,oats 1.5%,red beans 1.0%,and the optimal addition amount of soybeans,lentils,konjak,polydextrose,compound thickening stabilizer and sucrose esters of fatty acid S-11 were 0.5%,0.5%,0.5%,1.5%,0.25%and 0.1%,and the sterilization condition is 123℃for 45 minutes.The stability effect of the corn oatmeal fiber porridge is the best.The product is glutinous soft porridge with moderate viscosity and good flavor and color.

关 键 词：八宝粥 纤维粥 复配增稠稳定剂 蔗糖脂肪酸酯 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]