In order to explore the different proportions of α-amylase (0.005%, 0.01%, 0.015%), sodium alginate (0.15%, 0.2%, 0.25%), sucrose fatty acid esters (0.02%, 0.03%, 0.04%) delayed the aging effect of multigrain porridge, effects of the three additives on texture properties, rheological properties, aging properties, crystal structure, amylopectin content, regeneration degree and sensory scores of multigrain porridge were compared by physical properties analysis, dynamic rheological properties analysis, differential scanning calorimetry analysis, infrared spectroscopy analysis and X-ray diffraction analysis.The results showed that the three additives could effectively delay the aging of multigrain porridge. Comparing the retrogradation degree and sensory scores of mixed grain porridge treated with three additives after 14 days of storage, it was found that the multigrain porridge added with α-amylase had the lowest regeneration degree and the best effect on delaying starch aging, but the sensory score was lower than that of the multigrain porridge added with sodium alginate and sucrose fatty acid ester. Therefore, considering the retrogradation degree and sensory scores results, 0.2% sodium alginate was selected as the best additive.After 14 days of storage, the hardness of the multigrain porridge was 497.87 g, the enthalpy of aging was 0.65 J/g, the R1047/1022 was 1.05, the relative crystallinity was 16.49%, the amylose content was 77%, the recovery degree was 1.76, and the highest sensory score was 88 points.The investigate can provide theoretical basis for the quality improvement and practical production of ready-to-eat porridge food.
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