营养谷物豆冻的研制

Development of nutritious cereal-bean pudding

基于黄豆、花生、大米以及红豆等谷物原料,研制出富含蛋白质、脂肪、碳水化合物以及膳食纤维的营养型谷物豆冻。通过正交实验确定最佳工艺配方为:黄豆3.3%、花生3.3%、大米1.65%、红豆1.65%,魔芋精粉0.3%、琼脂0.2%,白砂糖9%。产品滋味清甜、口感细腻;质构分析(TPA)结果表明,产品在弹性、咀嚼性等方面与果冻质构特点相近,为新型的营养凝胶食品。

Cereal-bean pudding riched in proteins,lipids, polysaccharides and dietary fiber was developed based on soybeans,peanuts,rice and red beans.The processing conditions were optimized by orthogonal experiment, which were 3.3% of soybeans,3.3% of peanuts,l.65% of rice,l.65% of red beans,0,3% of konjak,0.2% of agar, 10% of white sugar. Organoleptic analysis showed that the cereal-bean pudding had a refreshing flavor and delicate taste.Texture profile analysis（TPA）showed that cereal-bean pudding had similar textural characters to that of jelly in springiness and chewiness and could be potentially developed as a new type of nutritious gel food.