摘要
为研发一款方便健康的糕粑粥产品,打破传统糕粑粥在生产、运输及保存等方面的限制。研究以大米粉为原料,利用双螺杆挤压机对其进行挤压膨化,获得膨化米粉。再采用粥粉比例(藕粉:米粉)、米粉粒度、冲调水量(藕粉:水)设计3因素3水平的正交实验,以感官评价为响应值优化方便糕粑粥的制作工艺。结果表明,粥粉比为1:1、米粉粒度<40目、冲调水量为1:9时,其感官评分最高。研究所得方便糕粑粥具有浓郁的天然米香味,稠度适中,分散性良好,粥体爽滑,口感醇厚。
In order to develop a convenient and healthy rice cake porridge product, breaking the restrictions on the production, transportation and preservation of traditional rice cake porridge. The rice was used as a raw material, and it was extruded by a twin-screw extruder to obtain puffed rice flour. The orthogonal experiment of three factors and three levels was performed, and the sensory evaluation is used as the response value to optimize the production process of rice cake porridge. Factors include the ratio of lotus root starch to rice flour, rice flour particle size and the ratio of lotus root starch to water.The results showed that the sensory score was the highest when the ratio of lotus root starch to rice flour was 1:1, rice flour particle size was less than 40 mesh, and the ratio of lotus root starch to water was 1:9.The convenient rice cake porridge obtained by the research has a strong natural rice flavor, moderate consistency, good dispersibility, smooth porridge and rich mellow taste.
作者
母应春
姜丽
母雨
苏伟
MU Yingchun;JIANG Li;MU Yu;SU Wei(College of Liquor and Food,Guizhou University,Guiyang 550025)
出处
《食品科技》
CAS
北大核心
2019年第6期170-175,共6页
Food Science and Technology
基金
贵州省科技计划项目(黔科合平台人才[2018]5781号)
关键词
方便糕粑粥
挤压膨化
工艺优化
convenient rice cake porridge
extrusion puffing
process optimization
