复方四神蒸糕的研制  

Development of Compound Sishen Steamed Cake

作　　者：陈仪新 林翠英 黄昕哲 詹源菲 范丽丽 CHEN Yixin;LIN Cuiying;HUANG Xinzhe;ZHAN Yuanfei;FAN Lili(Subject Construction Office,Guangxi University of Chinese Medicine,Nanning 530200,China;Pharmacy College of Guangxi University of Chinese Medicine,Nanning 530200,China;Ruikang Hospital Affiliated to Guangxi University of Chinese Medicine,Nanning 530011,China;Guangxi Key Laboratory of TCM Formulas Theory and Transformation for Damp Diseases,Nanning 530200,China)

机构地区：[1]广西中医药大学学科建设办公室,广西南宁530200 [2]广西中医药大学药学院,广西南宁530200 [3]广西中医药大学附属瑞康医院,广西南宁530011 [4]广西中医湿病方药理论与转化重点实验室,广西南宁530200

出　　处：《现代食品》2023年第17期88-91,共4页Modern Food

基　　金：广西研究生联合培养基地(桂学位[2021]6号);2022年全国名老中医药专家传承工作室建设项目(国中医药人教函[2022]75号);2021年广西名中医传承工作室建设项目(桂中医药办[2021]6号);2022年桂派中医大师培养项目(桂中医药科教发[2021]12号)。

摘　　要：本文以传统食养方四神汤的成分与黑芝麻组方,配以三氯蔗糖、蜂蜜等辅料,制作复方四神蒸糕。以感官评分为评判标准,在单因素试验的基础上,通过正交试验确定复方四神蒸糕的最优工艺配方,并进行质构分析。结果表明,复方四神蒸糕最优工艺配方为三氯蔗糖添加量0.07%、水添加量12 mL、黑芝麻与四神粉1.0∶1。复方四神蒸糕的粘力为2.67 g、内聚性为0.76、咀嚼性为1.23。此工艺配方制备的复方四神蒸糕形态完整、表面平滑、气味协调,芝麻香味浓郁。In this paper,formulated with the ingredients of traditional dietary formula Sishen soup and black sesame,supplemented with sucralose,honey and other auxiliary materials,to produce compound Sishen steamed cake.Based on the score of sensory evaluation,the optimal process formula of compound Sishen steamed cake was determined by orthogonal test on the basis of single factor test,and the texture analysis was carried out.The results showed that the optimal process formula of compound Sishen steamed cake is that the addition amount of sucralose is 0.07%,the addition amount of water is 12 mL,and the ratio of black sesame to Sishen soup is 1.0∶1.The viscosity of compound Sishen steamed cake was 2.67 g,the cohesiveness was 0.76,and the chewiness was 1.23.The compound Sishen steamed cake prepared by this process formula has a unique flavor,suitable sweetness,moderate hardness,and rich nutrition.

关 键 词：四神汤 黑芝麻 蒸糕 正交试验 

分 类 号：TS209[轻工技术与工程—食品科学]