基于模糊综合评判法的穇子糊的工艺研究

即食糊类产品关键在于其在水中的分散性以及粘度,本研究以穇子为主要研究对象,通过制作穇子糊为此类淀粉类作物的糊类产品提供参考。通过预试验、单因素试验以及L9(3³)的正交试验,基于模糊综合评判法对穇子粉、麦芽糊精、单硬脂酸甘油酯、糖等进行穇子糊的配方及工艺组合研究。穇子糊的最佳工艺及配方为：糯米粉30 g,穇子粉12 g,糖10 g,黑米10 g,麦芽糊精质量分数10%,单硬脂酸甘油酯质量分数0.5%。所得产品色泽均匀、口感润滑、香甜可口、冲泡性良好。

Formula of Eleusine coracana Cereal: Based on Fuzzy Comprehensive Evaluation

The key to instant cereal products is their dispersion and viscosity in water. In this study, taking the eleusine coracana as the material, we explored the process techniques of making Eleusine coracana cereal, aiming to provide references for cereal products of other starch crops. By means of pre-test, single-factor tests and L9 (3³) orthogonal tests, the formula and process combination of eleusine coracana powder, maltodextrin, glycerol monostearate and sugar were carried out by fuzzy comprehensive evaluation method. The best process and formula of the cereal are: glutinous rice flour 30 g, millet 12 g, sugar 10 g, black rice 10 g, maltodextrin 10%, glycerol monostearate 0.5%. The products have uniform color, smooth, sweet and delicious taste, and good brewing property.