速食紫米方便粥的工艺研究及品质评价
Study on Technology and Quality Evaluation of Instant Porridge with Purple Rice
阮鸣 1刘鹤恬 1王海鸥1
作者信息
- 1. 南京晓庄学院食品科学学院,江苏南京 211171
- 折叠
摘要
本研究旨在优化营养保健型速食紫米方便粥的加工工艺并评价其品质.以紫米为主要原料,辅以枳实、干姜、红枣和红糖,采用真空冷冻干燥技术,制作该速食方便粥.单因素实验用于考查干姜与枳实配比、干姜与枳实占基础配方比重、干燥方式和干燥时间对方便粥感官评分的影响,以响应面优化法确定方便粥的最佳工艺参数,并按照行业和国家标准评价方便粥的品质.结果表明,速食紫米方便粥的最适工艺条件为:紫米100 g、红糖20 g、红枣30 g、干姜11 g,枳实43 g,真空冷冻干燥6.6 h,以此工艺制备的方便粥的感官、理化和卫生指标均符合要求.速食紫米方便粥口感丰富、香气浓郁、营养健康、食法简单、携带方便.
Abstract
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.
关键词
加工工艺/品质评价/速食粥/Box/Behnken/Design/冷冻干燥/中药Key words
processing technology/quality evaluation/instant porridge/Box-Behnken design/freeze drying/tradi-tional Chinese medicine引用本文复制引用
出版年
2024
NETL
NSTL
万方数据