| 荞麦苡仁绿豆营养保健粥的研制 |
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| 引用本文： | 范铮,孙培龙,赵培城,沈建福.荞麦苡仁绿豆营养保健粥的研制[J].农产品加工．学刊,2005(2):37-39. |
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| 作者姓名： | 范铮 孙培龙 赵培城 沈建福 |
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| 作者单位： | 1. 浙江工业大学,生物与环境学院,杭州,310014
2. 浙江大学,食品工程学院,杭州,310029 |
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| 摘 要： | 选择荞麦、苡仁、绿豆为主要原材料,分别研究其加工工艺。采用正交试验和感官评定确定了产品的合理配方:荞麦5g,苡仁4g,绿豆11g,糖32g,及添加剂的最佳配比为黄原胶∶CMC∶β-环状糊精=3∶2∶5。并对影响风味、口感的因素进行了研究,据此研制出一种营养丰富、食用方便的健康食品。
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| 关 键 词： | 荞麦 苡仁 绿豆 加工工艺 产品配方 |
| 文章编号： | 1671-9646（2005）02-0037-03 |
| 收稿时间： | 2005-05-08 |
| 修稿时间： | 2005年5月8日 |
Preparation of Health Porridge with Buckwheat, Jop's- tears and Mung Bean |
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| FAN Zheng,Sun Peilong,Zhao Peicheng,Shen Jianfu.Preparation of Health Porridge with Buckwheat, Jop''''s- tears and Mung Bean[J].Nongchanpin Jlagong.Xuekan,2005(2):37-39. |
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| Authors: | FAN Zheng Sun Peilong Zhao Peicheng Shen Jianfu |
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| Abstract: | This paper studies the processing te chnique of the porridge with buckwheat,Jop' s -tears and mung bean,the pro-duction formula was establlished by orthogonal trials and judgment of th e sensory organ.The optimum formula was determined as follows :amount of the buckwheat 5g ,Jop' s -tears 4g ,Mung bean 11g ,sugar 32g ,additives 0.33g.The optimum rate of additive was determined as fo llows :Xanthan gum to CMC toβ-CD was 3∶2∶5. |
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| Keywords: | buckwheat Jop' s-tears mung bean processing technique production formula |
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