响应面法优化红枣南瓜米发糕工艺研究  

Process Optimization Research of Red Jujube Pumpkin Rice Steamed Sponge Cake by Response Surface Methodology

作　　者：刘国凌[1] 林建行 LIU Guoling;LIN Jianhang(School of Food,Shaoguan University,Shaoguan 512005,Guangdong,China)

机构地区：[1]韶关学院食品学院,广东韶关512005

出　　处：《韶关学院学报》2023年第9期1-7,共7页Journal of Shaoguan University

摘　　要：通过在粘米粉中添加南瓜粉和红枣粉等配料,研究红枣南瓜米发糕的工艺参数.通过单因素试验和响应面分析,以红枣南瓜米发糕的感官评分为评价指标,对红枣南瓜米发糕的工艺参数进行优化.结果表明:以粘米粉为基准(100%),添加南瓜粉36.7%、红枣粉20%、水181%、蔗糖31%,在发酵时间90 min、发酵温度34℃、湿度70%、汽蒸时间15 min条件下制得的红枣南瓜米发糕表面有光泽,外表及剖面呈棕黄色,色泽均匀,不粘模具,表面开花,组织松软有弹性,切面呈细密的蜂窝状,气孔小且均匀,无粉块,香味纯正浓郁,南瓜味和红枣味协调,无异味,口感松软爽口,不粘牙,感官评分较高,为88.9分.The process parameters of red jujube pumpkin rice steamed sponge cake were investigated by adding pumpkin powder and red jujube powder to sticky rice powder.The process parameters of the red jujube pumpkin rice cake were optimized by single-factor test and response surface analysis,using the sensory scores of cake as the evaluation index.The results showed that:using the weight of sticky rice powder as 100%,the amount of pumpkin powder added was 36.7%,the amount of jujube powder added was 20%,the amount of water added was 181%,the amount of sucrose added was 31%,the fermentation time was 90 min,the fermentation temperature was 34℃,the humidity was 70%and the steaming time was 15 min.The surface was brownish-yellow,uniform in color,not sticky to the mould,blossoming on the surface,soft and elastic in tissue,fine honeycomb shape on the cut surface,small and uniform pores,no powder lumps,pure and strong aroma,harmonious pumpkin and red jujube taste,no off-flavor,fluffy and crisp in taste,not sticky to the teeth.The higher sensory evaluation score was 88.9 score.

关 键 词：米发糕 南瓜 红枣 响应面法 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]