Study on Technology and Quality Evaluation of Instant Porridge with Purple Rice
The optimization of processing technology and evaluation of the quality of nutritional and healthcare in-stant porridge with purple rice were studied.With purple rice as the main raw material,Aurantii Fructus Immatu-rus,dried ginger,red date and brown sugar as batching,the vacuum freeze drying technology was used to make the instant congee.The single factor experiment was applied to determine the effects of ratio of dried ginger and Auran-tii Fructus Immaturus,proportion of dried ginger and Aurantii Fructus Immaturus in the basic formula,drying methods and drying time on the sensory score of instant porridge.The response surface optimization was used to de-termine the best process parameters of instant porridge.The quality of convenient congee was evaluated according to industry and national standards.The results showed that the optimum process conditions of instant congee with pur-ple rice were:100 g purple rice,20 g brown sugar,30 g red date,11 g dried ginger,43 g Aurantii Fructus Im-maturus,and 6.6 h vacuum freeze drying.The instant porridge was prepared by this optimum process,whose sen-sory,physicochemical and health indicators all met the requirements.The instant porridge with purple rice is rich in taste and aroma,nutritious and healthy,simple for eating and convenient to carry.
processing technologyquality evaluationinstant porridgeBox-Behnken designfreeze dryingtradi-tional Chinese medicine
NETL
NSTL
万方数据
