复方四神蒸糕的研制

Development of Compound Sishen Steamed Cake

本文以传统食养方四神汤的成分与黑芝麻组方,配以三氯蔗糖、蜂蜜等辅料,制作复方四神蒸糕。以感官评分为评判标准,在单因素试验的基础上,通过正交试验确定复方四神蒸糕的最优工艺配方,并进行质构分析。结果表明,复方四神蒸糕最优工艺配方为三氯蔗糖添加量0.07%、水添加量12 mL、黑芝麻与四神粉1.0∶1。复方四神蒸糕的粘力为2.67 g、内聚性为0.76、咀嚼性为1.23。此工艺配方制备的复方四神蒸糕形态完整、表面平滑、气味协调,芝麻香味浓郁。

In this paper,formulated with the ingredients of traditional dietary formula Sishen soup and black sesame,supplemented with sucralose,honey and other auxiliary materials,to produce compound Sishen steamed cake.Based on the score of sensory evaluation,the optimal process formula of compound Sishen steamed cake was determined by orthogonal test on the basis of single factor test,and the texture analysis was carried out.The results showed that the optimal process formula of compound Sishen steamed cake is that the addition amount of sucralose is 0.07%,the addition amount of water is 12 mL,and the ratio of black sesame to Sishen soup is 1.0∶1.The viscosity of compound Sishen steamed cake was 2.67 g,the cohesiveness was 0.76,and the chewiness was 1.23.The compound Sishen steamed cake prepared by this process formula has a unique flavor,suitable sweetness,moderate hardness,and rich nutrition.