糯高粱米黏豆包抗老化剂配方研究  

Study on the Formula of Anti-aging Agent in Glutinous Sorghum Rice Niandoubao

作　　者：彭新志 王和飞 魏登 王英臣 PENG Xinzhi;WANG Hefei;WEI Deng;WANG Yingchen(School of Food Engineering,Jilin Agriculture Science and Technology College,Jilin,Jilin 132101,China;Jilin Province Brewing Technology Science and Technology Innovation Center,Jilin,Jilin 132101,China)

机构地区：[1]吉林农业科技学院食品工程学院,吉林吉林132101 [2]吉林省酿造技术科技创新中心,吉林吉林132101

出　　处：《农产品加工》2024年第8期29-32,共4页Farm Products Processing

基　　金：吉林省科技发展计划项目(20220404004NC)。

摘　　要：以植物乳杆菌纯种发酵糯高粱米粉为主要原料,通过添加定量抗老化剂对黏豆包进行老化控制。以硬度和感官评价为指标,通过单因素试验确定抗老化剂最适添加量,利用正交试验优化抗老化剂配方,得到的糯高粱米黏豆包抗老化剂配方为醋酸酯淀粉添加量10%,瓜尔豆胶添加量0.08%,聚丙烯酸钠添加量0.40%。利用该抗老化剂配方制作的黏豆包表皮富有光泽,具有浓郁的香气,其硬度为189.3 N。With pure fermented glutinous sorghum rice flour as the main raw material,the sticky bean buns were controlled by adding quantitative anti-aging agent.Taking hardness and sensory evaluation as the index,the optimal addition amount of anti-aging agent was determined by single factor test,and the formula of anti-aging agent was optimized by orthogonal test.The formula of anti-aging agent was:starch acetate 10%,guar gum 0.08%,and sodium polyacrylate 0.40%.The anti-aging agent formula had rich aroma and hardness of 189.3 N.

关 键 词：糯高粱米粉 抗老化剂 优化试验 硬度 感官评价 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]