黑米核桃糕加工工艺研究

Study on Processing Technology of Black Rice Walnut-cake

在传统核桃糕的配方中添加黑米,制得黑米核桃糕。通过单因素和正交试验,研究熬煮温度、熬煮压力、浓缩真空度等因素对黑米核桃糕感官品质的影响,优化黑米核桃糕加工工艺。结果表明:黑米核桃糕的最优工艺为熬煮温度140℃,熬煮压力0.70 MPa,浓缩真空度0.06 MPa,此条件下黑米核桃糕的口感细腻柔糯,咀嚼性好,品质优良,感官评分为91.0。

Black rice was added to the traditional walnut-cake to make black rice walnut-cake. The cooking temperature, cooking pressure and concentration vacuum degree on the sensory characteristics of black rice wal-nut-cake was analyzed by single factor and orthogonal experiments. Processing technology of black rice walnutcake was optimezed. The results showed that the optimum processing conditions for black rice walnut-cake were:cooking temperature 140 ℃, cooking pressure 0.70 MPa, concentration vacuum degree 0.06 MPa. Under the conditions,the black rice walnut-cake had softy taste, good chewiness, suitable and excellent quality, and the sensory score was 91.0.