青麦糕加工工艺研究  

Optimization of Processing Technology of Green Wheat Cake

作　　者：张康逸[1] 康志敏[1] 马珊珊[1] 范运乾[1] 侯传伟[1] 

机构地区：[1]河南省农业科学院农副产品加工研究所,河南郑州450002

出　　处：《河南农业科学》2013年第10期149-152,共4页Journal of Henan Agricultural Sciences

基　　金：财政预算项目(科研类)豫财贸[2012]183号

摘　　要：以青麦仁为原料制作青麦糕,以模糊综合评价法对青麦糕进行感官品质评价,探讨了蒸煮时间、干燥温度和时间对青麦糕加工品质的影响,以期为青麦仁的开发利用开辟新的途径,并为青麦糕的工厂化生产提供理论依据。结果表明,青麦糕的最佳加工工艺为蒸煮时间20min、干燥温度85℃、干燥时间1.5h,此条件下青麦糕外观平整、颜色美观、黏弹性及软硬度适中,感官评分为86.2。The effects of cooking time, drying temperature and drying time on the quality of green wheat cake were studied with the green wheat kernels as raw material, the sensory evaluation and fuzzy comprehensive evaluation were used to evaluate the quality of green wheat cake, so as to provide the theoretical basis for the factory production of green wheat cake. The results showed that the optimum conditions after removing impurity were as follows： cooking time 20 min, drying temperature 85 ℃ ,drying time 1.5 h. Under the conditions,the green wheat cake had smooth appearance, beautiful color, moderate viscoelastic and hardness, and the sensory score was 86.2.

关 键 词：青麦仁 青麦糕 加工工艺 模糊综合评价 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]