【摘要】 以南瓜、小米为主要原料,配以木糖醇、红枣等,经不同条件的适当处理生产出风味独特、营养价值高于同类产品的营养红糖姜汁麦米粥,通过对比实验确定了最佳工艺条件及配方,并以黏度和悬浮时间这两项指标作为性能评价指标,对常见的几种增稠稳定剂进行复配增稠实验的研究评价,筛选出一种高黏度的复合增稠稳定剂。更多还原

【Abstract】 Mainly made from pumpkin, millet, xylitol, etc, pumpkin and millet nutritious congee has a distinctive taste and high nutritional value. The optimal technology and formula are determined by comparison experiment. A complex thickening stabilizer of high viscidity is chosen after an orthogonal experiment which applies two indexes of suspending time and viscidity to evaluate several common thickening stabilizers.更多还原