摘要
以黑豆、薏米、燕麦为主要原料,将经低温烘烤、粉碎、过筛得到的3种粉末按不同配比进行了黑豆薏米燕麦即食粉的研制,同时添加稳定剂来优化即食粉的品质。结果表明:产品的最优配方是黑豆粉、薏米粉和燕麦粉的质量比为5∶5∶6,以混合粉的质量为100%计,蔗糖质量分数为24%,稳定剂最佳组合为麦芽糊精质量分数12%、β-环糊精质量分数6%、变性淀粉质量分数8%。该产品冲调方便、口感细腻、风味香浓。
With black bean, pearl barley and oat as major material, the formula of instant powder was prepared by low-temperature baking, crushing and sieving with different proportions, and the stabilizer was added to optimize the formula of instant powder. The experiment results indicated that the optimal formula was as that： the ratio of black bean powder, pearl barley powder and oat powder of 5 ： 5 ： 6, with the quality of mixed powder as 100%,sucrose addition amount of 24% ,the optimal stabilizer contained maltodextrin 12%, β-cyelodextrin 6% and modified starch 8%. This product was convenient for consumption,with good taste and aromatic flavor.
出处
《粮食与饲料工业》
CAS
2015年第7期22-24,28,共4页
Cereal & Feed Industry
基金
郑州市金水区科技攻关项目(2013NY013)
关键词
黑豆
薏米
燕麦
即食粉
模糊评价
black bean
pearl barley
oat
instant powder
fuzzy evaluation
