摘要
通过预试验确定黑芝麻糊的基本配方,发现对黑芝麻糊品质有显著影响的因素是大米、分子蒸馏单甘酯、羧甲基纤维素钠(CMC-Na),然后进行单因素试验以确定各自的适宜范围,最后通过L(9 33)的正交试验和模糊数学评判得出该产品的最佳配方。试验结果表明,黑芝麻糊的最佳工艺配方为:黑芝麻20 g,大米20 g,白砂糖20 g,花生仁5 g,面粉5 g,单甘酯质量分数0.4%,CMC-Na质量分数1.0%。所得产品色泽均匀、组织细腻、冲调性良好、香甜可口。
The basic formula of the black sesame paste is confirmed by references and pre-experiments.It is found that the factors such as rice,molecular distilled monoglycerides,sodium carboxymethyl cellulose（CMC-Na） significantly affected the quality of black sesame paste,and their suitable ranges are obtained on the basis of single factor tests.Through the L 9（3 3） orthogonal experimental and fuzzy mathematical comprehensive evaluation,the optimal formula of the product is finally confirmed as follows： black sesame 20 g,rice 20 g,sugar 20 g,peanut 5 g,flour 5 g,monoglyceride 0.4% and CMC-Na 1.0%.The obtained product has uniform color,exquisite tissue,nice dissolution,and sweet and delicious flavor.
出处
《农产品加工（下）》
2012年第1期30-34,共5页
Farm Products Processing
基金
河南省重大公益科研项目(091100910200)
关键词
黑芝麻糊
工艺配方
模糊综合评价
black sesame paste
technical formula
fuzzy mathematical comprehensive evaluation
