传统冻糕工业化生产技术研究

Research on Industrial Production Technology of Traditional Parfait

以大米为原料的方便食品以及地方名小吃,在加工和贮藏过程中淀粉会引起其品质的的老化。通过单因素实验、正交实验研究不同因素对发糕发酵过程的影响程度以及最佳发酵条件,利用质构仪研究食品添加剂对冻糕贮藏过程中抗淀粉老化的影响。结果表明:最佳发酵条件为:发酵温度28℃、发酵时间18 h、酵母添加量0.12%、乳杆菌添加量0.08%。马铃薯变性淀粉和单硬脂酸甘油酯(以下简称单甘酯)对淀粉老化都具有抑制作用,马铃薯变性淀粉最佳添加量为2%,单甘酯最佳添加量为0.1%,且马铃薯变性淀粉效果较单甘酯好。马铃薯变性淀粉和单甘酯按20∶1复配,按0.1%比例添加效果比单独添加好。

Convenient foods with rice as raw materials and local snacks,starch will cause aging of its quality during processing and storage. The effects of different factors on the fermentation process of the cake and the optimal fermentation conditions were studied by single factor experiment and orthogonal experiment. The effect of food additives on the anti-aging effect of starch in the process of frozen cake storage was studied by texture analyzer. The results showed that the optimal fermentation conditions were: fermentation temperature 28 ℃,fermentation time 18 h,yeast addition amount 0.12%,and lactobacillus addition amount 0.08%. Potato modified starch and glyceryl monostearate(hereinafter referred to as monoglyceride) have an inhibitory effect on starch aging. The optimal addition amount of potato modified starch is 2%, the optimum addition amount of monoglyceride is 0.1%,and potato denaturation Starch is better than monoglyceride. Potato modified starch and monoglyceride were compounded at 20∶1,and the effect of adding 0.1% was better than adding alone.