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《Farm Products Processing》 2015-11
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Preparation Research of Hohenbuehelia serotina Nutritional Porridge

WANG Yang;MA Yinpeng;HAN Bing;ZHAO Qiaoli;KONG Xianghui;ZHANG Jiechi;Heilongjiang Academy of Sciences;Institute of Advanced Technology,Heilongjiang Academy of Sciences;Institute of Microbiology,Heilongjiang Academy of Sciences;Harbin University of Commerce;  
Hohenbuehelia serotina, glutinous rice, green beans, rice, Tremella fuciformis, carrot are used as the raw materials to prepare the nutritional porridge by the single factor and orthogonal experiment methods base on the sensory evaluation score. Results show that the H. serotina should be soaked for 30 min in 20 ℃,and the solid-liquid ratio is 1∶20(g∶m L). The optimal formula is that 12 g H. serotina(wet),13 g glutinous rice,12 g green beans,2 g rice,5 g T.fuciformis(wet),3 g carrot,1.3 g salt,0.3 g gourmet powder,0.032% xanthan gum,0.048% sodium alginate,0.09%sucrose fatty acid ester,and 530 m L water. All of these are boiled for 20 min to get the nutritional porridge.
【Fund】: “十二五”国家科技支撑计划课题(2013BAD16B06)
【CateGory Index】: TS972.137
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【Citations】
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【Co-citations】
Chinese Journal Full-text Database 10 Hits
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