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投稿时间：2020-03-03
投稿时间：2020-03-03
中文摘要: 以小米为主要原料，红小豆、黑豆、玉米、燕麦为辅料，以溶解度和结块率为指标，通过单因素和正交试验研究酶解条件对杂粮小米粉冲调性的影响。结果表明：当小米与杂粮谷物的质量比为3∶1、蔗糖添加量为12%、杂粮小米粉粒径为188 μm、冲调温度为70℃时，制得的杂粮小米粉溶解度指数为70.34%，结块率为0.37%，具有良好的感官品质和冲调性。
Abstract:The single factor and orthogonal experiments were carried out to study the effects of enzymatic hydrolysis conditions on the reconstituability of multigrain millet flour，with millet as main raw material，red bean，black bean，corn and oatmeal as auxiliary materials，and the drying-matter solubility index and agglomeration rate as the indicators.The results showed that when the mass ratio of millet and miscellaneous grains was 3 ∶1，the amount of sucrose was 12%，the grain size of grain was 188 μm，and the brewing temperature was 70℃，the drying-matter solubility index of the multigrain millet flour was 70.34%，and the agglomeration rate of the multigrain millet flour was 0.37%.The multigrain millet flour possessed the best sensory evaluation and reconstituability.
文章编号：202102005 中图分类号： 文献标志码：
基金项目:黑龙江省属高校基本科研业务费青年项目（KYYWF10236 190112）；黑龙江教育厅基本科研业务费多学科交叉科研项目（KYY WF10236180208）
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