摘要
以小米和蛹虫草子实体为主要原料,通过添加β-环状糊精和山梨糖醇制作一种富含类胡萝卜素的速食粥。以感官评分为响应值,在单因素试验的基础上,采取响应面法对速食粥的配方进行优化之后,以复水率、类胡萝卜素含量和产品外观为指标,对小米粥的不同干燥方式进行了比较与分析。结果表明,速食粥的配方为每49.6 g小米中添加蛹虫草子实体粉1.5 g,β-环状糊精4.3 g,山梨糖醇2.9 g,最优的干燥方式为真空冷冻干燥。在此条件下制备的小米速食粥复水率好、类胡萝卜素含量稳定、口感细腻独特。
Using millet and Cordyceps militaris fruiting bodies as the raw materials,β-cyclodextrin and sorbitol were added to prepare a kind of instant porridge rich in carotenoids.Taking sensory score as the response value,the formula of instant porridge was optimized by response surface methodology(RSM)based on single factor experiment,and then,different drying methods of millet congee were compared and analyzed based on the rehydration rate,carotenoids content and product appearance.The results showed that the formula of instant porridge was as follows 49.6 g of millet,1.5 g of C.militaris fruiting bodies powder,4.3 g ofβ-cyclodextrinand 2.9 g of sorbitol per serving,and the optimal drying method was vacuum freeze drying.The millet instant porridge prepared under these conditions has good rehydration rate,stable carotenoids content,delicate and unique taste.
作者
王新
柴朝源
聂中琼
刘靖宇
孟俊龙
朱转转
WANG Xin;CHAI Chaoyuan;NIE Zhongqiong;LIU Jingyu;MENG Junlong;ZHU Zhuanzhuan(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong,Shanxi 030801,China;Collaborative Innovation Center of Quality and Efficiency of Loess Plateau Edible Fungi in Shanxi,Jinzhong,Shanxi 030801,China)
出处
《农产品加工》
2021年第17期27-31,共5页
Farm Products Processing
基金
山西省高等学校大学生创新创业训练项目(2020138)。
关键词
小米
蛹虫草子实体
速食粥
类胡萝卜素
millet
Cordyceps militaris fruiting body
instant porridge
carotenoids
