摘要
以植物乳杆菌纯种发酵糯高粱米粉为主要原料,通过添加定量抗老化剂对黏豆包进行老化控制。以硬度和感官评价为指标,通过单因素试验确定抗老化剂最适添加量,利用正交试验优化抗老化剂配方,得到的糯高粱米黏豆包抗老化剂配方为醋酸酯淀粉添加量10%,瓜尔豆胶添加量0.08%,聚丙烯酸钠添加量0.40%。利用该抗老化剂配方制作的黏豆包表皮富有光泽,具有浓郁的香气,其硬度为189.3 N。
With pure fermented glutinous sorghum rice flour as the main raw material,the sticky bean buns were controlled by adding quantitative anti-aging agent.Taking hardness and sensory evaluation as the index,the optimal addition amount of anti-aging agent was determined by single factor test,and the formula of anti-aging agent was optimized by orthogonal test.The formula of anti-aging agent was:starch acetate 10%,guar gum 0.08%,and sodium polyacrylate 0.40%.The anti-aging agent formula had rich aroma and hardness of 189.3 N.
作者
彭新志
王和飞
魏登
王英臣
PENG Xinzhi;WANG Hefei;WEI Deng;WANG Yingchen(School of Food Engineering,Jilin Agriculture Science and Technology College,Jilin,Jilin 132101,China;Jilin Province Brewing Technology Science and Technology Innovation Center,Jilin,Jilin 132101,China)
出处
《农产品加工》
2024年第8期29-32,共4页
Farm Products Processing
基金
吉林省科技发展计划项目(20220404004NC)。
关键词
糯高粱米粉
抗老化剂
优化试验
硬度
感官评价
glutinous sorghum rice
anti-aging agent
optimization test
hardness
sensory evaluation
