| 基于模糊综合评判法的穇子糊的工艺研究 |
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| 引用本文： | 卜亚强,张旺,李媚竹,罗育才,余书奇,彭鑫美,谢彦瑰,卢超,吴福平,谢晶. 基于模糊综合评判法的穇子糊的工艺研究[J]. 中国农学通报, 2021, 37(29): 125-131. DOI: 10.11924/j.issn.1000-6850.casb2020-0715 |
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| 作者姓名： | 卜亚强 张旺 李媚竹 罗育才 余书奇 彭鑫美 谢彦瑰 卢超 吴福平 谢晶 |
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| 作者单位： | 1.湖南人文科技学院农业与生物技术学院,湖南娄底 417000;2.福建农林大学食品科学学院,福州 350002;3.湖南隆庆农业开发有限公司,湖南新化 417600 |
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| 基金项目： | 2019年度湖南省科技厅计划项目“雪峰山区穇子的有机高产栽培技术及精深加工研究与应用”(2019NK4140) |
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| 摘 要： | 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。
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| 关 键 词： | 穇子糊 模糊综合评价法 即食性 感官评价 工艺配方 |
| 收稿时间： | 2020-11-26 |
Formula of Eleusine coracana Cereal: Based on Fuzzy Comprehensive Evaluation |
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| Bu Yaqiang,Zhang Wang,Li Meizhu,Luo Yucai,Yu Shuqi,Peng Xinmei,Xie Yangui,Lu Chao,Wu Fuping,Xie Jing. Formula of Eleusine coracana Cereal: Based on Fuzzy Comprehensive Evaluation[J]. Chinese Agricultural Science Bulletin, 2021, 37(29): 125-131. DOI: 10.11924/j.issn.1000-6850.casb2020-0715 |
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| Authors: | Bu Yaqiang Zhang Wang Li Meizhu Luo Yucai Yu Shuqi Peng Xinmei Xie Yangui Lu Chao Wu Fuping Xie Jing |
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| Affiliation: | 1.College of Agriculture and Biotechnology, Hunan University of Humanities, Science and Technology, Loudi Hunan 417000;2.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002;3.Hunan Longqing Agricultural Development Co., LTD., Xinhua Hunan 417600 |
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| Abstract: | 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. |
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| Keywords: | eleusine coracana cereal fuzzy comprehensive evaluation instant food sensory evaluation technical formula |
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