即食杂粮粥加工工艺的优化  

Processing Technology of Ready-to-Eat Multigrain Porridge

作　　者：王朝阳 温成荣 傅宝尚 尚珊 王丹 祁立波 WANG Zhaoyang;WEN Chengrong;FU Baoshang;SHANG Shan;WANG Dan;QI Libo(National Engineering Research Center of Seafood,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,Liaoning,China;Fuxin Xiaodongbei Food Co.,Ltd.,Fuxin 123000,Liaoning,China)

机构地区：[1]大连工业大学食品学院国家海洋食品工程技术研究中心,辽宁大连116034 [2]阜新小东北食品有限公司,辽宁阜新123000

出　　处：《食品研究与开发》2024年第23期70-76,共7页Food Research and Development

基　　金：国家重点研发计划项目(2022YFF1100503)。

摘　　要：该研究以糯玉米为主要原料,搭配荞麦、青稞、薏仁研制一款即食杂粮粥,以总黄酮含量和感官评分为指标,确定杂粮粥中各原料的添加量,采用单因素试验和响应面优化试验分别确定荞麦、青稞、薏仁最佳的预处理条件以及杂粮粥的固形物添加量和蔗糖浓度。结果表明,当糯玉米、荞麦、青稞、薏仁的添加量分别为40%、35%、10%、15%时,制得的即食杂粮粥感官评分最高,此时总黄酮含量为1.84 mg RE/100 g DW;杂粮粥原料最佳预处理工艺为荞麦浸泡温度38℃、青稞浸泡温度60℃、薏仁浸泡温度90℃、浸泡时间125 min;最佳固形物添加量为24%;最佳蔗糖浓度为6%,按此配方制作的即食杂粮粥口感软糯丰富、组织状态均匀,整体品质较好。In this study,waxy corn was used as the main raw material to prepare a ready-to-eat multigrain porridge with buckwheat,highland barley,and coix seed.The flavonoid content and sensory score were used as indicators to determine the proportion of each raw material in multigrain porridge.The single factor experiment and response surface optimization experiment were used to determine the optimal pre-treatment conditions of buckwheat,highland barley,and coix seed.Meanwhile,the addition amount of solid substances and the sucrose concentration in the multigrain porridge were also confirmed.It was found that when the ready-to-eat multigrain porridge gained the highest sensory score if the proportion of waxy corn,buckwheat,highland barley,and coix seed was 40%,35%,10%,15%,with the flavonoid content of 1.84 mg RE/100 g DW.The raw materials for the multigrain porridge could be best pre-treated with 38 ℃ buckwheat soaking temperature,60 ℃ highland barley soaking temperature,90 ℃ coix seed soaking temperature,and 125 min soaking time.The optimal solid content is 24%.The optimal concentration of sugar water is 6%.The ready-to-eat multigrain porridge made according to this formula has a good overall quality with a soft and rich taste and uniform tissue state.

关 键 词：杂粮粥 感官评分 预处理条件 原料配比 黄酮含量 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]