摘要
本文以紫蓝草、糯米为主要原料,探究紫蓝草天然植物色素染制紫色米的最佳工艺方法。通过单因素试验分别考察了染色时间、料液比及染色温度对紫色米感官品质的影响,并采用正交试验设计对其染色工艺进行了优化。结果表明,染制紫色米最佳的染色工艺为染色时间3 h、料液比1∶3(g∶mL)、染色温度为40℃。该工艺条件下紫色米感官评分得分为87.7,染色自然,口感新颖独特。
This paper uses Peristrophe baphica(Spreng)Bremek and glutinous rice as the main raw materials to explore the best process for dyeing purple rice with natural plant pigments from Peristrophe baphica(Spreng)Bremek.The effects of dyeing time,material-to-liquid ratio and dyeing temperature on the organoleptic quality of purple rice were investigated through single factor experiments,and the dyeing process was optimized by orthogonal design.The results showed that the best dyeing process for dyeing purple rice was dyeing time 3 h,material-to-liquid ratio 1∶3(g∶mL),and dyeing temperature 40℃.The sensory score of purple rice under this process is 87.7,with natural dyeing and novel and unique taste.
作者
何华婷
宋志雪
杨微琴
李首飞
HE Huating;SONG Zhixue;YANG Weiqin;LI Shoufei(Qiannan Polytechnic for Nationalities,Duyun 558022,China)
出处
《现代食品》
2021年第14期86-89,共4页
Modern Food
关键词
紫蓝草
紫色米
染色工艺
Peristrophe baphica(Spreng)Bremek
purple rice
dyeing process
作者简介
何华婷(1991-),女,硕士,助教,研究方向为食品加工与安全。
