米发糕的比容与其质构的相关性研究  

Studies on Correlation between Specific volume of Rice Steamed Sponge Cake(Fagao) and its Texture

作　　者：陈德文[1,2] 沈伊亮[1] 吴鹏[1] 李秀娟[1] 徐晓云[1] 潘思轶[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070 [2]国家日用小商品质量监督检验中心,义乌322000

出　　处：《中国粮油学报》2009年第12期7-9,14,共4页Journal of the Chinese Cereals and Oils Association

基　　金：湖北省农业科技创新中心-特色农产品深加工及综合利用创新团队(4006-07601805)

摘　　要：以米发糕为研究对象,从米发糕的比容与其质构特性两方面进行了研究。以早籼米为原料,采用自然发酵的传统工艺制成米发糕。利用物性测定仪为分析手段,通过数理统计分析得出米发糕的比容与其质构特性的相关性。结果表明,发酵时间对米发糕的质构和比容影响较大,米发糕的质构、比容和发酵时间三者之间均具有显著相关性(P<0.01)。这说明利用比容指标来判断米发糕发酵完全与否具有一定的可靠性,所取得的理论成果,为米发糕的工业化生产奠定基础。In this paper,specific volume and texture of Rice steamed sponge cake（Fagao） was studied.Fagao was made from Indica rice by the additional technology.With the texture analyzer,correlation between specific volume and texture was evaluated by mathematics method.The results showed that,effect greatly fermentation time on specific volume and texture of Fagao,correlation between specific volume of Fagao and its texture was great obvious,Fagao s texture,specific volume and fermentation time were among the significant correlation （ P 〈 0. 01 ）, consequently, and it was a very important theory base to the industrialization of Fagao.

关 键 词：米发糕 比容 质构 相关性 

分 类 号：TS213.1[轻工技术与工程—粮食、油脂及植物蛋白工程]