血糯米牛轧糖配方优化的研究  

Study on Formula Optimization of Nougat with Red Glutinous Rice

作　　者：刘晶晶[1] 马灵灵 于冉 赵婷婷 韩曜平[1] 王雪锋[1] LIU Jing-jing;MA Ling-ling;YU Ran;ZHAO Ting-ting;HAN Yao-ping;WANG Xue-feng(Department of Biology and Food Engineering,Changshu Institute of Technology,Changshu 215500,Jiangsu,China)

机构地区：[1]常熟理工学院生物与食品工程学院,江苏常熟215500

出　　处：《食品研究与开发》2020年第6期85-89,共5页Food Research and Development

摘　　要：添加血糯米粉制作血糯米牛轧糖。探讨麦芽糖与白砂糖的质量比、血糯米添加量、奶粉添加量和黄油添加量4个因素对血糯米牛轧糖感官评价和质构的影响,确定血糯米牛轧糖的最佳配方。结果表明,以麦芽糖浆用量为100%,当麦芽糖与白砂糖的质量比3∶1、血糯米添加量30%,奶粉添加量为80%,黄油添加量为25%时,生产的牛轧具有血糯米特有的香气,糖体的硬度和黏度适中,无甜腻感,口感最佳。The main purpose of this paper was to make red glutinous rice nougat with glutinous rice flour.The effects of mass ratio of maltose to sugar,the amount of red glutinous rice,the amount of milk powder and the amount of butter on the sensory evaluation and texture of red glutinous rice nougat were discussed.The results showed that when the ratio of maltose was 100%,the ratio of maltose to sugar was 3∶1,the amount of red glutinous rice was 30%,the amount of milk powder was 80%,and the amount of butter was 25%.The product had the unique aroma of red glutinous rice,moderate hardness and viscosity,no sweet feeling,and the flavor was the best.

关 键 词：血糯米 牛轧糖 配方优化 感官评价 质构 

分 类 号：TS244[轻工技术与工程—制糖工程]