原料特性对杂粮米食用品质的影响

Study on the Effects of Raw Materials on the Edible Quality of Coarse Cereals

探讨了原料的特性对杂粮米的品质的影响,实验表明,玉米角质胚乳粉生产的玉黍米香味浓,透明度和色泽更好,口感甜无苦涩味,并且玉米粉的脂肪酸值对玉黍米的品质影响不大;熟化10 d的荞麦粉比刚粉碎的荞麦粉生产的荞麦米弹性好,煮时不糊汤、不粘锅;添加0.5%黏度为2 000~23 000 m Pa·s魔芋粉生产出来的杂粮米食用品质较好。

This paper discusses the effects of raw materials on the edible quality of coarse cereals. Experimen- tal results show that the coarse cereals product used corn cut in endosperm powder has strong smell, better color and transparence, sweet tastes without bitter taste, the fatty acid value of corn meal has a little effects on the quality of the corn products; the coarse cereals products used buckwheat powder slaking 10 days has better elas- ticity than used the buckwheat powder crushed scarcely, it is clearless and stickless when cooking; the coarse ce- reals product adding 0.5% konjac powder whose viscosity is 2 000-23 000 mPa. s has better edible quality.