文档介绍:2021 年 1 月
第 42 卷第 2 期 食品研究与开发 基础研究
26
DOI:.1005-
酶解杂粮小米粉的冲调性研究
马***1,李杨1 *,尚尔坤2,张雅娜1,柴云雷1
(1. 绥化学院 食品与制药工程学院,黑龙江 绥化 152061;2. 绥化市食品药品检验检测所,黑龙江 绥化
152000)
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 %,结块率为 %,具有良好的感官
品质和冲调性。
关键词:小米;杂粮粉;酶解;冲调性
Reconstituability Research of Enzymatic Multigrain Millet Flour
MA Li-yuan1, LI Yang1 *, SHANG Er-kun2, ZHANG Ya-na1, CHAI Yun-lei1
(1. College of Food and Pharmaceutical Engineering, Suihua University, Suihua 152061, Heilongjiang,
China; 2. Suihua Institute for Food and Drug Control, Suihua 152000, Heilongjiang, China)
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 solub