响应面法优化薏苡仁芡实沙琪玛的制作工艺  

OPTIMIZATION OF COIX SEED GORGON SHAKIMA PRODUCTION PROCESS BY RESPONSE SURFACE OPTIMIZATION METHOD

作　　者：岳佳[1] 王若兰[1] 李成文[2] 黄南[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南中医学院基础医学院,河南郑州450008

出　　处：《河南工业大学学报（自然科学版）》2016年第3期65-70,共6页Journal of Henan University of Technology：Natural Science Edition

摘　　要：通过单因素试验和Box-Behnken中心组合方法,研究了薏苡仁芡实沙琪玛的加工优化工艺。结果表明:薏仁芡实粉添加量为24.6%,鸡蛋添加量为60.1%,醒发时间为2.0 h+2.0 h,碳酸氢铵添加量为1.4%,小苏打添加量为0.7%,干燥温度150℃,油炸温度170℃,白砂糖和麦芽糖的比例为2∶1,熬糖温度110℃,水适量,制成的沙琪玛质地香酥柔软,色泽乳黄,口味浓郁香甜,入口即化,具有薏苡仁芡实的独特风味。The present study was to investigate the coix seed gorgon Shakima production process and response surface optimization through the single factor experiment and Box-Behnken central composite method. The effects of the addition amount of coix seed gorgon powder, eggs, ammonium bicarbonate and baking soda and the fermentation time on the sensory evaluation and oil content of Shakima were examined.. The experimental results showed that the optimum process conditions were as follows： the addition amount of coix seed gorgon powder of 24.6%, egg of 60.1%, ammonum bicarbonate of 1.4% and baking soda of 0.7%, fermentation time of 2 h and 2 h, drying and frying temperature of 150 ℃ and 170 ℃ respectively, the ratio of white granulated sugar to maltose of 2 ： 1, boil sugar temperature of 110 ℃, and moderate amount of water. Under these conditions, the made-up Shakima had the following characteristics： crispy soft texture, color and lustre yellow fraction, tasting sweet, melting in the mouth and capable of a unique flavor of coix seed.

关 键 词：薏苡仁 沙琪玛 感官评价 含油率 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]