黑龙江粳米粉对清蛋糕糊力学特性的影响  

The effect of Heilongjiang Japonica powder on the mechanical properties of cake paste

作　　者：陈凤莲[1] 赵亚婷 贺殷媛[1] 张红玉 孙贵尧 张娜[1] CHEN Fenglian;ZHAO Yating;HE Yinyuan;ZHANG Hongyu;SUN Guiyao;ZHANG Na(School of Food Engineering, Harbin University of Commerce, Harbin 150076,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《河南农业大学学报》2020年第2期285-294,共10页Journal of Henan Agricultural University

基　　金：哈尔滨市科技创新人才研究专项基金项目(青年后备人才创业类,2017RAQXJ030);2018年度哈尔滨商业大学校级科研项目(18XN081)。

摘　　要：选用12种粳米粉,研究不同混合梯度条件下清蛋糕糊力学特性的变化规律。采用TA-new plus质构仪,以反挤压方法对清蛋糕面糊的质构特性进行测定分析;通过单因素轮换法,采用TA-new plus质构仪和体积质量指标及感官评价对蒸米蛋糕成品品质进行测定分析。结果表明,清蛋糕糊的强度、稠度、黏聚性、黏性和曳丝长度随着粳米粉的添加,其总体呈上升趋势,粳米粉品种不同,上升幅度不同;当米粉质量分数80%,全蛋质量分数125%,绵白糖质量分数110%时,大米蒸蛋糕成品的品质最佳。Twelve kinds of japonica rice flour were selected to study the changes of mechanical properties of cake paste under different mixing gradients.The texture characteristics of cake batter were analyzed by using TA-new plus texture analyzer.Through single-factor rotation method,the quality of the finished product of steamed rice cake was determined and analyzed by using TA-new plus texture analyzer,mass volume index and sensory evaluation.The results showed that the strength,consistency,cohesiveness,viscosity and length of cake paste all increased with the addition of japonica rice flour,though different varieties of japonica rice flour had different range of increase.The quality of steamed rice cake was the best when the rice flour mass fraction was 80%,the whole egg mass fraction was 125%and the white sugar mass fraction was 110%.

关 键 词：粳米 面糊 力学特性 蒸蛋糕 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]