纤维粥米的开发研究

Development and Study of Fiber Gruel Rice

阐述了以碎米为主要原料,适量添加膳食纤维研制纤维粥米的研究。根据感官评定结果和正交实验,确定影响纤维粥米蒸煮品质的因数主次及最优方案。试验结果表明:影响主次为膳食纤维添加量>蒸煮时间>加水量;最优方案为蒸煮时间为4 min,料水比为1∶12,膳食纤维添加量为14%。并用质构仪测定几组评分较高的纤维粥的硬度和黏度,验证试验结果。

This paper elaborated that took the broken rice as the primary material to develop the fiber gruel meter by adding the right amount of dietary fiber. By the results of sensory evaluation, the orthogonal design was applied to determine the primary factor and secondary factor and synergy that influence the cooking quality of the fiber gruel meter and to determine the optimum programme. The results indicated that the factors from primary to secondary are the additive amount of dietary fiber, cooking time and solid-water ratio, the optimun cooking time, solid-water ratio and the additive amount of dietary fiber were respectively 4 rain, 1：12, 12%. In order to verify the test results, we determined the hardness and viscosity of the fiber gruel meter which got higher score by texture analyser.