摘要
在单因素试验的基础上,设计4因素3水平正交试验,以感官评分、咀嚼性和弹性为评价指标,优化小米-山药蒸蛋糕的配方。结果表明:小米-山药蒸蛋糕的最佳配方为低筋粉85 g、小米-山药混合粉(混合比例为1∶1)15 g、鸡蛋100 g、色拉油20 g、柠檬汁7 g、小苏打1.2 g、食盐0.9 g、白糖38 g。以此配方制成的小米-山药蒸蛋糕色香味形俱佳,具有较高的营养价值。
Based on the single factor test,a four factor three-level orthogonal test was designed to optimize the formula of millet yam steamed cake with sensory score,chewability and elasticity as evaluation indexes.The results showed that the best formula of millet yam steamed cake was 85 g low gluten flour,15 g millet yam mixed powder(mixing ratio was 1∶1),100 g egg,20 g salad oil,7 g lemon juice,1.2 g baking soda,0.9 g salt and 38 g Sugar.
作者
刘晓媛
孙鹤
周亚坤
LIU Xiao-yuan;SUN He;ZHOU Ya-kun(College of Food Science,Xingyang Agriculture and Forestry University,Xinyang 464000,Henan,China;Pingdingshan YingCheng countries embellish food company limited,Pingdingshan 467000,Henan,China)
出处
《粮食与饲料工业》
CAS
2023年第1期20-24,共5页
Cereal & Feed Industry
基金
河南省高等学校青年骨干教师培养计划(2020GGJS262)
河南省教育厅项目(22B550016)
信阳农林学院项目(kj-2021031)。
关键词
小米粉
山药粉
蒸蛋糕
质构特性
millet powder
yam powder
steamed cake
texture
作者简介
刘晓媛(1994-),女,助教,硕士,研究方向为粮食资源精深加工。
