青稞黄精保健粥的研制  

Development of Highland Barley and Polygonatum Sibiricum Health Porridge

作　　者：潘文洁[1] 孙吉旭 PAN Wenjie;SUN Jixu(College of Biolgical and Food Engineering,Anhui Polytechnic University,Wuhu,Anhui 241000,China)

机构地区：[1]安徽工程大学生物与食品工程学院,安徽芜湖241000

出　　处：《农产品加工》2023年第8期13-15,共3页Farm Products Processing

摘　　要：以青稞米、糯米、黄精为主要原料,添加其他辅料配制青稞黄精保健粥。采用正交试验和感官评定确定了产品的合理配方:以水添加量为基础,各组分添加量为青稞米5.0%,黄精2.5%,糯米6.0%,红枣2.0%,白砂糖2.0%,稳定剂蔗糖酯添加量为0.1%。在此条件下制备的保健粥滋味丰富、饱满,粥体稳定。This study took highland barley rice,glutinous rice and polygonatum sibiricum as main materials and other accessories to prepare health porridge.The proportion formula was established by orthogonal trials and judgment of sensory organ.The optimum proportion formula was determinded as follows:bested on the amount of water,highland barley rice 5%,polygonatum sibiricum 2.5%,glutinous rice 6.0%,red jujube 2%,white granulated sugar 2.0%and sugar ester 0.1%.This health porridge was rich and full in taste and the porridge body was stable.

关 键 词：青稞 黄精 保健粥 稳定性 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]