摘要
本实验研究了食用木薯淀粉丸的加工工艺,分析了饴糖水浓度、裹粉次数和沸水煮制时间对食用木薯淀粉丸感官评价和质构的影响,并通过正交实验进行优化。结果表明:木薯粉丸子的最佳加工条件为饴糖水浓度25%、裹粉3次,水温90℃、煮制75 s,在此条件下制得的产品颜色澄亮、咀嚼性好、质地紧密、气味芬芳。
This test selected pumpkin and salted egg yolk(3:1)to make a filling heart,through orthogonal test and sensory evaluation of the cassava powder pill product production process of the key process to study.The results showed that the optimal concentration of sugar water for the making of cassava powder pills was 25%,the best time of wrapping powder was 3 times,the best water temperature was 90℃,and the best cooking was 75 s.The product is clear in color,chewy,tight in texture and fragrant.
作者
闵二虎
朱凌毅
薛伟
Min ErHu;Zhu Lingyin;Xue Wei(Yangzhou Institute of Tourism and Hospitality ,Yangzhou 225127)
出处
《粮食与食品工业》
2020年第6期43-46,50,共5页
Cereal & Food Industry
基金
四川省高等学校重点实验室开放基金(PRKX2020Z22)阶段成果。
关键词
木薯淀粉
木薯丸子
品质
质构
cassava starch
cassava pills
quality
texture
