摘要
在传统松糕的配方中添加紫薯粉,制得紫薯松糕.通过单因素和正交试验,研究加水量、原料粉配比、加糖量等因素对松糕质构和感官品质的影响,优化紫薯松糕加工工艺,并对传统松糕和紫薯松糕在4℃下贮藏特性进行比较.结果表明:紫薯松糕的最优工艺为加水量50 wt%,糯米粉、粳米粉、紫薯粉质量比为4∶2∶4,白砂糖的添加量为25 wt%.于4℃下贮藏时,传统松糕和紫薯松糕的含水量和持水性均随着贮藏天数的增加而下降,但在整个贮藏周期内,紫薯松糕的含水量和持水性均高于传统松糕;两种松糕的硬度、黏性、咀嚼性和弹性随着贮藏时间的延长均呈先增加后降低的趋势;随着贮藏时间的延长,松糕淀粉的结构由A型变成V型,在相同的贮藏天数时,传统松糕淀粉结晶度略高于紫薯松糕.
Purple sweet potato flour was added to the traditional muffin to make purple sweet potat muffin.The amount of water,ratio of flours and amount of sugar on the texture and sensory characteristics of purple sweet potato muffin was analyzed by single factor and orthogonal experiments.Production technology of purple sweet potato was optimized,and traditional and purple sweet potato muffin were stored at 4 ℃ and their storage char-acteristics were compared.The results showed that the optimum processing conditions for purple sweet potato muffin were：water amount,50 wt%;ratio of glutinous rice flour,japonica rice flour and purple sweet potato flour,4：2：4;sugar amount,25 wt%.Under 4 ℃ storage,the moisture content and water-holding capacity traditional and purple sweet potato muffin were decreased with the increase of storage time.During the whole storage time,the moisture content and water-holding capacity of purple sweet potato muffin were higher than traditional muffin.With the increase of storage time,the hardness,adhesion,chewiness and springiness of the two kinds of muffin increased at first and then decreased.With the increase of storage time,the starch structure changed from A to V type in the two kinds of muffin.At the same storage time,the starch crystallinity degree of traditional muffin was higher than purple sweet potato muffin.
出处
《轻工学报》
CAS
2016年第4期60-68,共9页
Journal of Light Industry
基金
安徽"十二五"科技计划项目(1401032009)
关键词
紫薯松糕
工艺优化
贮藏特性
purple sweet potato muffin
process optimi-zation
storage charac-teristics
作者简介
贾兴（1992-），女，贵州省遵义市人，安徽农业大学硕士研究生，主要研究方向为基础食品．
通信作者：王乃富（1977-），男，山东省新泰市人，安徽农业大学副教授，博士，主要研究方向为粮食与油脂
