小米山药混合粉的制作及品质分析

Preparation and quality analysis of millet-yam mixed powder

以小米和山药为原料制作混合粉。通过黏度测定和感官测评确定混合粉的制作条件为：小米粉与山药粉的配比为5：3，冲调水温为90～100℃，木糖醇的添加量质量分数为8％。对混合粉的速溶性和市售芝麻粉的速溶性指标进行分析，结果表明，混合粉的分散性为142．0s，芝麻粉为112．5s，有分散时间的差异；混合粉的润湿性为102．0s，芝麻粉为95．5s，二者相差不大；混合粉的溶解度为95．99g／（100g），芝麻粉为95．78g／（100g），近乎相同。按各指标溶解度占40％、润湿性占30％、分散性占30％的权重分析，小米山药混合粉与芝麻粉的品质相似，可作为一种新型的方便食品。

Millet and yam were used as the main raw materials to prepare millet-yam mixed powder. Through viscosity analysis and sensory evaluation the optimum conditions of the mixed powder were proved to be ： the ratio of millet and yam 5 ： 3, temperature of the water for reconstitution 90-100℃ and the adding amounts of xylitol 8% （w/w）. The instant indicators of the mixed powder and sesame meal were comparably analyzed. The results showed that for the mixed powder the dispersion was 142.0 s,hygroscopicity 102.0 s and solubility 95.99 g/（100 g）, and these of the sesame meal were 112. 5 s, 95.5 s, and 95.78 g/（100 g） respectively. According to the weight analysis that hygroscopieity accounts for 30% ,dispersion 30% and solubility 40%, there was no significant differences between millet-yam mixed powder and sesame meal,so the millet-yam mixed powder could be consumed as a new kind of fast-food.