方便粥粉配方及其冲调性的研究-食品研究与开发.PDF

２０17 年 3 月 食品研究与开发 第 38 卷第 5 期 Ｆood Research And Development 研发与工艺 152 DOI ：10.3969/j .issn.1005-6521.2017.05.032 方便粥粉配方及其冲调性的研究 于小青 ，戴榕杉 ，唐晓珍* （山东农业大学 ，山东 泰安 27 1000 ） 摘 要 ： 设计一款适合于便秘人群食 用的润肠通便 粥，主料是彩麦和 小米的混合粉 ，辅料是红豆粉 、薏米粉 、山楂-荷 叶-决明子混合粉。试验以冲调后的组织状态、滋味和气味、色泽及杂质含量为感官评价的指标 ，来确定每种辅料的最佳 添加量 ，并研究了基粉粒度、冲调温度、冲调 比例对混合粥粉冲调性的影响。试验结果显示，当红豆、薏米、山楂-荷叶-决 明子混合粉的添加量分别 占基粉 12.5 %、5 %、3 %时，粥感官评价最佳 ；当基粉粒度为 80 目~100 目、冲调温度为 80 ℃、 冲调料水比为 1 ∶ 6（g/mL ）时，粥粉具有最佳的冲调性。 关键词 ： 润肠通便 ；粥粉 ；配方设计 ；冲调性 ；感官评价 Prescription and Reconstituability Research of the Instant Porridge Powder YU Xiao-qing ， DAI Rong-shan ，TANG Xiao-zhen* （Shandong Agricultural University ，Taian 27 1000 ， Shandong ， China ） Ａｂｓｔｒａｃｔ ： A kind of food for the people who had a lots of indigestion which was called the lubricant porridge powder had been designed. Millet and color wheat were the main ingredient ， and red bean ， coix seed ， haw ， lo－ tus leaf and semen cassiae torae were the accessories in the porridge. Single factor experiment was used and the state ， taste ， smell ，color ， impurities were regarded as the standard of sensory evaluation to ensure the best pro－ portion of each materials. After that ， the influencing factor of the porridge powders reconstituability had also been researched. The experiment showed that when the proportion of red bean powder was 12.5 % ， coix seed powder was 5 % ， haw-lotus leaf-semen cassiae torae powder was 3 % ， and the temperature was 80 ℃ ， the ra－ tio of material to water was 1 ∶ 6 （g/mL ）， the graininess was 80-100 ， the porridge powder possessed the best sensory evaluation and reconstituability in the porridge powder. Ｋｅｙ ｗｏｒｄｓ ：lubricant ；porridge powder