摘要
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.
出处
《粮食与饲料工业》
CAS
北大核心
2011年第7期23-26,共4页
Cereal & Feed Industry
基金
"十一五"国家科技支撑计划(2006BAD02B02-01-01)
关键词
小米粉
山药粉
黏度
感官评定
millet meal
yam meal
viscosity
sensory evaluation