摘要
为改善发酵米糕口感,增加营养品质,以大米粉为主要原料,辅以糙米粉、酵母、水等,借助单因素和正交优化试验,通过改变干、湿米粉配比、白砂糖添加量、酵母添加量、食盐添加量及糙米粉添加量,以感官评分、质构为评价指标,优化发酵米糕配方。结果表明:发酵米糕的最优配方为50 g米粉(干湿米粉质量配比为0.5∶1)、白砂糖10.5 g、酵母1.5 g、食盐0.4 g、糙米粉10 g、泡打粉1.0 g及水45 mL。按此配方制作出来的发酵米糕,质地松软,内部气孔均匀,口感细腻,米香味明显。
In order to improve the taste of fermented rice cake and increase the nutritional quality.In this experiment,rice flour was used as the main raw material,supplemented by brown rice flour,yeast,water,etc.With the help of single factor and orthogonal optimization experiment,the formula of fermented rice cake was optimized by changing the ratio of dry and wet rice flour,the addition amount of white sugar,yeast,salt and brown rice flour,and taking sensory score and texture as evaluation indexes.The results showed that the optimal formula of fermented rice cake was 50 g rice flour(the mass ratio of dry and wet rice flour was 0.5∶1),10.5 g sugar,1.5 g yeast,0.4 g salt,10 g brown rice flour,1.0 g baking powder and 45 mL water.The fermented rice cake produced by this formula has a soft texture,even pores inside,delicate taste and obvious rice flavor.
作者
刘晓媛
孙鹤
夏南
LIU Xiaoyuan;SUN He;XIA Nan(Xinyang Agriculture and Forestry University,464000 Xinyang Henan,China)
出处
《粮食加工》
2023年第4期46-51,108,共7页
Grain Processing
基金
信阳农林学院青年基金(QN2022029)。
关键词
米粉
工艺优化
品质改良
发酵米糕
质构特性
rice flour
process optimization
quality improvement
fermented rice cake
texture characteristics
作者简介
刘晓媛(1994-),女,助教,硕士,研究方向:粮食资源精深加工;通信作者:夏南(1988-),男,副教授,博士,研究方向:水产品加工。
