南瓜红米粥工艺研究

The Technology Research of Preparation of Pumpkin Red- rice Porridge

以南瓜、红米为原料制成南瓜红米粥,通过改变白砂糖、红米、糯米、复合稳定剂各辅料的用量,研究南瓜红米粥加工工艺,在单因素试验的基础上进行正交试验优选配方。结果表明,白砂糖60 g,红米80 g,糯米80 g,复合稳定剂1.0 g,水1 000 mL,南瓜200 g(每罐50 g),红豆与绿豆少量,可制作出口感甜柔爽口、形态均一、稳定,香味纯正的南瓜红米粥。

The experiment has utilized the materials of pumpkin and red rice so as to prepare the so-called pumpkin and red-rice porridge.Through making change in the dosage of white granulated sugar,red rice,glutinous rice and complex stabilizer,the paper has made a study on the process of the porridge and thus picked out the best recipe according to the results of orthogonal experiment which is based on single factor test.The results have shown that the best recipe will make porridge with good and tender taste,uniform texture and enticing smell should consist of 60 g white granulated sugar,80 g red rice,80 g glutinous rice,1.0 g complex stabilizer,1 000 mL water and 200 g pumpkin（50 g per ja）r as well as a small number of red beans and green beans.