摘要
以荸荠为研究对象,通过单因素和正交试验,研究荸荠渣、糯米粉和白砂糖的配比、速冻时间、速冻温度及解冻时间等对速冻荸荠饼品质的影响。结果表明:每千克的荸荠果实可得到44.587 g的滤液沉淀物。成品荸荠饼工艺方案为不添加荸荠滤液沉淀物,白砂糖添加量为14%,荸荠渣与糯米粉添加量比为1∶1,速冻温度为-80℃,速冻时间为45 min,解冻时间为15 min为最佳。从问卷调查结果显示,香芋紫色较棕色和果绿色的荸荠饼更受欢迎。
The effects of the ratio of water chestnut dregs,glutinous rice flour and white sugar,quick-freezing time,quick-freezing temperature and thawing time on the quality of fast-frozen water chestnut cake were studied by single factor and orthogonal test.The results showed that 44.587 g of filtrate sediment could be obtained from each kg of water chestnut fruit,and the technological scheme of finished product water chestnut cake was no sediment added,the addition of white sugar was 14%,the addition ratio of water chestnut dregs to glutinous rice flour was 1∶1,the addition ratio of water chestnut dregs to glutinous rice flour was 1∶1,the results showed that the purple color of Taro was more popular than the Brown and green color of the Chufa.
作者
孙美玲
许生攀
孙同清
SUN Mei-ling;XU Sheng-pan;SUN Tong-qing(Zhixing College of Hubei University,Wuhan Hubei 430011,China;Tsingtao Brewery(Sanshui)Co.,Ltd.,Foshan Guangdong 528100,China)
出处
《食品与发酵科技》
CAS
2020年第2期83-89,共7页
Food and Fermentation Science & Technology
基金
广西果蔬保鲜和深加工研究人才小高地开放课题项目(2018GSXGD06)
湖北省教育厅科学技术研究计划指导性项目(B2018402)
湖北省大学生创新创业训练计划支持项目(S201013234011)
湖北大学知行学院大学生创新创业训练计划项目(2019年度)。
关键词
荸荠
速冻
工艺
water chestnut
quick-freezing
technology
