摘要
以甘薯、黑玉米、花生、葵花籽、白砂糖为原料,经过不同处理,将粉碎制成的甘薯全粉、黑玉米粉、花生、葵花籽按不同配比进行了甘薯黑玉米即食糊的研制。结果表明:甘薯经蒸煮后,去皮磨浆,然后进行干燥(温度为80℃)和粉碎而得到的甘薯粉口味良好,颜色好;黑玉米经煮制后烘干再进行膨化(压力为10.61×105Pa),所制得的产品风味颜色最好、按甘薯粉57.5%、黑玉米23.0%、蔗糖8%、葵花籽4.7%、花生6.8%进行配制时,所得产品颜色、风味、口感、冲调性及经济效益为最佳。
This study used sweet potato, blank corn, peanut, sunflower seed and sugar as major material, and by blending sweet potato flour, blank corn flour, peanut and sunflower seed crushed, we can get the instant porridge of sweet potato and blank corn. The result of the experiment indicate： The sweet potato is cooked and ground, and then dried（temperature is 80℃ and crushed, we can get savory sweet potato flour which has good color. The blank corn is cooked and inflated （The pressure is 10.61×10^5Pa）, then we can get the best savory food. When sweet potato flour, blank corn flour, sugar, sunflower seed, peanut＇proportion respectively are 57.5%, 23.0%, 8%, 4.7% and 6.8%, the product＇color, smell, savor, the character of dissolution and the avail of economv are the best.
出处
《食品科技》
CAS
北大核心
2007年第7期92-95,共4页
Food Science and Technology
关键词
甘薯
黑玉米
即食糊
口感
sweet potato
blank corn
instant porridge
savory
