摘要
即食糊是以小米、玉米、大豆等功能性粮食为主料,辅以具有滋补、催乳功效的大枣、枸杞子、花生、芝麻等,同时强化钙、铁、锌微量元素研制而成。本文通过研究熟化工艺中水分、温度等条件对产品感官的影响,筛选出熟化最佳参数;采用10因素3水平正交试验及方差分析等,确定配方最优水平组合;从营养素含量、微量元素强化、蛋白质质量角度评价产品优劣。结果表明:该产品营养价值高。若孕产妇每日食用100g可摄取一定营养素,其中微量元素达到强化的目的。
The instant porridge was developed b y taking functional food such as millet,corn and soybean as major material with dates,gouqi,peanut and sesame as minor ingredien t for nourishing and promoting lactation,and fortifing with trace elements such as calcium,iron and zine.Through a study of the influ-ence of moisture and temperature in r ipening techonology on the sensory p roperties of the product,the best parameter for ripening process was screened out.The best fomula was defined through ten-factor three-level orthogonal test and varian analysis.From the quantity of nutrient content,intensification of trace elements,and the quality of pr otein,the quality of the product was appraised.The results showed that the product has high nutritive v alue which can meet the needs of pregn ant or puerperal women if they take 100grams every day each.
出处
《粮油食品科技》
2001年第5期31-33,共3页
Science and Technology of Cereals,Oils and Foods
