摘要
在普通面粉中添加薏米粉,研究薏米发糕的工艺配方。通过单因素试验和响应面分析法对薏米发糕的配方进行优化。结果表明:以小麦与薏米混合粉质量100 g为基准,薏米粉24.59 g,白砂糖17.17 g,水104.77 g、酵母1.6 g,在此条件下制得的薏米发糕最高感官评分为85.37,弹性为8.12 mm,有轻微的棕色,质地细腻、气孔细密均匀有弹性,无塌陷,甜度适中,有淡淡的薏米香味。
The processing formula of barley steamed spongecake was studied by adding barley powder into common flour.The formulation of barley steamed spongecake was optimized by single factor test and response surface analysis.The results showed that the mass of wheat and barley powder was 100 g,the barley powder 24.59 g,sugar 17.17 g,water 104.77 g,yeast 1.6 g.Under these conditions,the highest sensory score was 85.37,and the elasticity was 8.12 mm,and had light brown color,fine texture,uniform and elastic pores,no collapse,moderate sweetness,and a slight flavor of barley.
作者
张二芳
ZHANG Er-fang(College of Life Science,Lvliang University,Lvliang 033000,Shanxi,China)
出处
《粮食与油脂》
北大核心
2021年第11期106-109,共4页
Cereals & Oils
基金
吕梁市重点研发项目(2019SHFZ75)。
关键词
薏米发糕
感官评价
单因素试验
响应面法
barley steamed spongecake
sensory evaluation
single factor test
response surface methodology
作者简介
张二芳(1975-),女,副教授,研究方向为生物学。
