黑糯米糕的配方优化研究

摘要

Black glutinous rice cake was made with whole black glutinous rice as the main raw material , and with monoglycerides ,β-CD and guar gum as compound improver .Sensory evaluation and hardness were taken as criteria , and the optimization of the formulation and preparation techniques of black glutinous rice cake were achieved by orthogonal array design .The optimum formulation consisted of 0.8% compound im-prover (monoglycerides/β-CD/guar gum=3∶1∶2).The optimum preparation parameters are as follows ,black glutinous rice/water ratio ( 1/3 ) , sugar ( 25%) and cooking time ( 40 min ) .The optimized formulation of black glutinous rice cake is reasonable in prescription , practicable in techniques , slow in staling and good in aspect and texture and eating sense .%以整粒的黑糯米为主要原料，配以瓜尔豆胶、环糊精、单甘酯为复合改良剂制作黑糯米糕。以感官评价和硬度为指标应用正交试验法优化工艺和配方。结果表明，最佳配方为：改良剂添加量（单甘酯∶环糊精∶瓜尔豆胶＝3∶1∶2）为0．8％，最佳工艺条件为：黑糯米/水比为1∶3，加糖量为25％，蒸煮时间为40 min。最终制得配方合理、工艺简便可行、老化回生缓慢，外观、组织结构、口感良好的产品。