玉米波杂粉最优冲调条件的研究

Optimization of reconstituted conditions of corn boza powder

该研究以冲调玉米波杂的感官评分为考察指标,结合模糊数学感官评定法和正交试验设计法分析米波杂粉最优冲调条件。结果表明,玉米波杂粉最优冲调条件为冲调温度28℃,冲调时间4.5h,酵母粉添加量0.8%。在此优化冲调条件下,玉米波杂的感官评分为97分,复水性快、冲调后长期稳定,不会下沉淀、色泽均匀、口感细腻、醇厚、稳定性良好、酸甜适度,理化指标及微生物指标符合相关国家标准。

Using the sensory score of corn boza as the evaluation index,the optimum reconstituted conditions of corn boza powder was analyzed by sensory evaluation method of fuzzy mathematics and orthogonal experimental design method.The results showed that the optimum reconstituted conditions were temperature 28 ℃,time 4.5 h,and yeast powder addition 0.8%.Under the optimal reconstituted conditions,the sensory score of corn boza was 97.The corn boza had fast rehydration,long-term stability after blending without precipitation,uniform color,delicate taste,mellow,good stability,moderate acidity,and sweetness.Its physical-chemical indexes and microbiological indexes met the national standards.