舒志成，贲东旭，周小悦，徐容容，陶文初

（杭州娃哈哈集团有限公司，浙江 杭州 310018）

摘要：小米粥是一种口感滑软、易消化，且具有一定的医疗保健作用的食品，有”黄金粥”美称。小米的特性直接影响了罐装小米粥的产品品质及稳定性。该文通过对39 个市售小米原料样品的理化指标、淀粉糊化特性与小米粥的老化析水率、固形物含量指标进行相关性分析，评估确立影响小米加工品质和小米粥保藏稳定性的小米原料关键指标是水分、灰分、淀粉和蛋白质含量，为长保质期罐装方便小米粥原料的筛选提供参考。

关键词：小米；固形物含量；老化析水；相关性；稳定性

The Study on the Millet as RawMaterial Used in Canned Millet Gruel with Long Shelf-life

SHU Zhi-cheng，BEN Dong-xu，ZHOU Xiao-yue，XU Rong-rong，TAO Wen-chu

（Hangzhou Wahaha Group Co.，Ltd.，Hangzhou 310018，China）

Abstract: Millet gruel has enjoyed the reputation of being a “golden porridge”because of its characters including easyto digest，smooth and soft taste and health-care effect. The characteristics of millet directly affect the quality andstability of the canned millet gruel product. This study has analyzed the relativity among the physicochemical indexes，such as starch dextrinization parameters，water separating rate during retrogradation and drained weight of millet fromdifferent regions，and determined the key index that affects the processing quality and stability of the product. Thereferences are provided for screening raw material of canned millet gruel with long shelf-life in this study.

Key words: millet；drained weight；syneresis；relativity；stability

（2017年第20卷第6期）