摘要
为探讨生产工艺条件对米发糕品质的影响,为米发糕的工业化生产提供科学依据,以京山“国宝”大米为米粉原料,通过调整料水比、发酵时间、发酵温度以及酵母粉的用量等工艺条件制作米发糕,采用单因素试验并结合感官评定和质构特性的分析,得到米发糕的最佳生产工艺条件。结论表明:料水比为1∶1,发酵时间为3 h,发酵温度为37℃,酵母粉用量为米粉用量2%时,制作的米发糕具有较好的质构特征和口感。
In order to investigate the effects of production process conditions on the quality of rice cake and to provide scientific support for the industrial production of rice cake,it was made using"National Treasure"rice from Jingshan as the raw material.Process conditions such as material to water ratio,fermentation time,fermentation temperature,and the amount of yeast powder were adjusted to produce rice cake.Through the single factor test combined with sensory evaluation and texture analysis,the optimum production conditions of rice cake were obtained.The study's findings demonstrated that a rice cake with a 1∶1 material to water ratio,a 3 h fermentation period,a fermentation temperature of 37℃,and 2%yeast by weight had better texture and flavor.
作者
严小琴
胡新平
丁文平
王国珍
YAN Xiao-qin;HU Xin-ping;DING Wen-ping;WANG Guo-zhen(Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan Polytechnic University,Wuhan 430023 China;Angel Yeast Co.,Ltd,Yichang 443003 China)
出处
《武汉轻工大学学报》
CAS
2023年第2期103-107,共5页
Journal of Wuhan Polytechnic University
基金
湖北省教育厅科学研究计划项目(Q20181810)
武汉轻工大学大学生科研立项项目(xsky2018002)
关键词
米发糕
生产工艺
质构特性
感官评价
rice cake
production process
texture properties
sensory evaluation
作者简介
严小琴(出生年-1997),女,硕士研究生,E-mail:xiaoqinyan0214@163.com;通讯作者:王国珍(出生年-1988),女,博士,副教授,E-mail:gzwang1988@163.com.
