凉血五花糕的质构评定研究

Study on Texture Evaluation of Liangxue Wuhua Cake

目的将中医名方"凉血五花汤"与传统米糕结合以研发一款糕点--凉血五花糕,研究产品感官与质构指标的相关性,并探究五花凉血汤的添加对产品保藏期间产品品质的影响。方法采用产品感官评价结合质构分析进行研究。结果凉血五花糕的最佳配方为凉血五花汤8 g,大米粉9 g、糯米粉11 g、水24 g、白砂糖8 g、食用油3 g、单甘硬脂酸酯0.3 g;产品感官与质构相应指标具有一定相关性;凉血五花汤的添加有利于减缓产品在保藏期硬度、弹性、咀嚼性及胶着性的变化。结论凉血五花糕色泽均匀光亮,呈黄褐色,口感较佳,并可用质构仪代替感官对此产品进行客观评价,是一种有开发潜力的药膳产品。

Objective To develop a kind of medicated food cake-Liangxue Wuhua Cake by combing traditional Chinese medicine recipe"Liangxue Wuhua Decoction"with traditional rice cake,to study the correlation between product sensory and texture index,and to investigate the effect of the addition of Liangxue Wuhua Decoction on the quality of the product during storage.Methods The method of sensory evaluation combined with texture analysis was used in the study.Results The best recipe of Liangxue Wuhua Cake was 8 g Liangxue Wuhua Decoction,9 g rice flour,11 g glutinous rice flour,24 g water,8 g sugar,3 g cooking oil,0.3 g monoglyceride stearate.There was a certain correlation between the sensory and the texture of the product.The addition of Liangxue Wuhua Decoction was helpful to slow down the changes of hardness,springness,chewiness and gumminess in the storage period.Conclusion Liangxue Wuhua Cake is uniform and bright in color,yellow-brown,and has a good taste.The product can be objectively evaluated by using a texture analyzer.It is a medicated diet product with development potential.