八宝粥加工工艺优化研究

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Research on the Optimization of the Process of Babao Porridge

WANG Shengyu， WU Dongmei， ZHANG Mei， LANMiaochuan （Luzhou Vocational & Technical College，Luzhou 646ooo， China）

Abstract： The processing technology of Babao porridge was optimized by single factor test and orthogonal test with red beans，Job's tears，mung beans and other raw materials.The research shows that the best processing technology of Babao porridge is soaking time 9h ，the ratio of material to liquid 1 ： 20 （g： mL）， boiling time 90min ，and the addition of xylitol 8g Under this technological condition，Babao porridge has uniform color， soft glutinous and sweet taste， rich aroma， and the sensory quality reaches the optimal level.

Keywords： Babao porridge; process optimization; orthogonal test

八宝粥是一种深受消费者喜爱传统方便食品，具有健脾养胃、益气安神等功效[。（剩余3388字）