安徽农业科学2012，Vol.40Issue(14)：8214-8215,2.
一种即食玉米藕粉的工艺研究
Research on the Processing Technology of Instant Corn and Lotus Root Powder
吕庆云 1傅茂润2
作者信息
- 1. 武汉工业学院食品科学与工程学院,湖北武汉430023
- 2. 山东轻工业学院食品与生物工程学院,山东济南250353
- 折叠
摘要
Abstract
[Objective] To develop a kind of instant powder from com and lotus root. [Method] The solubility of corn and lotus root powder was analyzed by wetting sinking tesl and instant solubility test, and the effects of milk content, particle size, water temperature and quantity on the taste and dissolving quality of product were analyzed by single factor experiment. [ Result] The whole welting sinking time required by the standing and stirred corn powder was 69 s and 9 s, respectively, indicating that the dissolving quality of corn power was bad and should be further improved ; the single factor experiment concluded that both the taste and dissolving quality were at the best stale at the ratio of corn powder: milk powder: lotus root powder: while sugar =37%:30%: 18%: 15%. [Conclusion] An instant corn and lotus root powder with high nutritional value and good taste was developed.关键词
即食/玉米藕粉/口感/冲调性Key words
Instant/ Corn and lotus root powder/ Taste/ Dissolving quality分类
农业科技引用本文复制引用
吕庆云,傅茂润..一种即食玉米藕粉的工艺研究[J].安徽农业科学,2012,40(14):8214-8215,2.
