摘要
研发了一款具有消热排毒、增强免疫力、补血乌发、降糖降脂等功效的薏仁瘦肉蜜枣粥。探究了薏仁瘦肉蜜枣粥的最佳配方及其工艺参数,利用单因素试验得到的最佳配比为:薏仁171g、新鲜瘦猪肉255g、蜜枣80g、大米300g,按照这一配方制作出的薏仁瘦肉红枣粥口感柔顺,香气浓郁,甜度适中,品质最佳.
A candied jujube gruel with coix seed and lean meat was developed,and it had the functions of eliminating heat and detoxification,enhancing immunity,nourishing blood and blacking hair,reducing sugar and lipid.The optimum formula and technological parameters of candied jujube gruel with coix seed and lean meat were explored.The single factor experiment was used,and the optimum ratio was obtained and it was as follows:barley was 171 g,and fresh lean pork was 255 g,and candied dates was 80 g,and rice was 300 g.According to this formula,candied jujube gruel with coix seed and lean meat was made,it had a soft mouthfeel,and aroma was rich,and sweetness was moderate,and quality was the best.
作者
孙霖
相玉秀
王少甫
SUN Lin;XIANG Yuxiu;WANG Shaofu
出处
《肉类工业》
2019年第11期9-12,共4页
Meat Industry
关键词
薏仁
瘦肉
蜜枣
粥的研制
coix seed
lean meat
candied jujube
the development of gruel
