即食玉米糊的研制

The Development of Instant Maize Paste

以产品色泽、香气、滋味和组织形态等感官指标为参考,通过单因素试验筛选、正交试验优化产品配方,通过计算各因素合理的权重对9种玉米糊产品进行模糊数学综合评价。结果表明:模糊数学综合评价法能够客观准确区分出不同产品的等级,同时确定了即食玉米糊的最佳配方:花生分离蛋白与膨化玉米粉的比例为1:2.5,蔗糖添加量为10%,全脂奶粉添加量为25%,麦芽糊精添加量为8%;产品水分含量(4.32±0.87)%,粗蛋白质含量(16.15±1.21)%,粗脂肪含量(8.40±1.07)%。玉米糊呈淡黄褐色,具有玉米味和淡奶香味,香甜醇厚,均匀无沉淀,风味独特,具有一定的开发意义及较好的市场前景。

Taking the sensory indexes such as color, aroma, taste and tissue morphology of ready-to-eat corn paste as reference, the single-factor test was used to screen the product formula by orthogonal test, and the fuzzy mathematics comprehensive evaluation of 9 kinds of corn paste products was catTied out by calculating the rea- sonable weight of each factor. The results show that the fuzzy mathematics comprehensive evaluation method could objectively and accurately distinguish the grades of different products and determine the best formula of ready-to- eat corn paste. The optimal formula of ready-to-eat corn paste was that the ratio of peanut protein to puffed corn flour is 1：2.5, the added amount of sucrose, whole milk powder and mahodextrin was 10%, 25% and 8%. The moisture content in the product was （4.32±0.87）%, the crude protein was （16.15±1.21）%, and the crude fat was （8.40±1.07）%. That corn paste was light yellowish brown, with corn flavor and light milk flavor, sweet and mel- low, uniform and no precipitation, unique flavor, was certain development significance and good market prospects.