实验以小米为主要原料,山药为辅料,制得色、香、味感官品质俱佳的小米山药糊.并通过单因素与响应面试验,对小米粉制备的工艺进行优化.结果表明,小米粉制备的最佳工艺为:加水比例1:5,小米浸泡40min,蒸制19min,打粉4.7min.对9组小米山药糊的添加剂配方采用正交试验法进行感官评定,确定最佳添加剂配方为:CMC-Na1.5%,黄原胶0.8%,麦芽糊精6.0%.通过对5种山药片干燥方法进行对比,得出最佳方法为冷冻干燥.采用以上加工工艺可制得感官品质较佳的小米山药糊,为现代人健康饮食提供了更多选择.%Experiments with millet as the main material and yam as the auxiliary material made a nutritious millet yam paste which can pamper your senses. The preparation of millet instant powder was optimized by single factor experiments and response surface methodology. The results showed that the best preparation process were as fol-lowed: water to material ratio 1:5, millet soaking time 40min, steaming time 19min and powder time 4.7min. Or-thogonal tests were used to evaluate the additive formula of 9 groups of millet yam paste, and the optimum formu-la of additives was determined as followed: CMC-Na 1.5%, xanthan gum 0.8% and maltodextrin 6.0%. By compar-ing 5 kinds of drying methods of yam slices, the best drying method was determined as freeze drying. Using the processing technology above, millet yam paste with the best sensory quality was obtained, which offers more op-tions for modern healthy diets.
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