红豆荞麦蒸糕的配方优化及品质分析  

Formulation Optimization of Red Bean Buckwheat Steamed Cake and its Quality Analysis

作　　者：母志平 林永翅 赵莎莎 吴苗钰 彭真 钟灵允[1] 赵江林[1] MU Zhiping;LIN Yongchi;ZHAO Shasha;WU Miaoyu;PENG Zhen;ZHONG Lingyun;ZHAO Jianglin(Key Laboratory of Coarse Cereal Processing,Ministry of Agriculture and Rural Affairs,Chengdu University,Chengdu,Sichuan 610106,China)

机构地区：[1]成都大学农业农村部杂粮加工重点实验室,四川成都610106

出　　处：《农产品加工》2025年第2期18-24,共7页Farm Products Processing

基　　金：四川省科技计划项目(2023ZHCG0091,2023NSFSC1177);国家现代农业产业技术体系四川创新团队项目(SCCXTD-2020-11)。

摘　　要：以红豆、荞麦、大米粉、小苏打、酵母和白砂糖为原料制备一款新型杂粮蒸糕,通过单因素试验和正交试验,以感官评分为考查指标,确定红豆荞麦蒸糕的最佳原料配比,进一步测定其质构指标、理化指标及其抗氧化活性。结果表明,红豆荞麦蒸糕的最优配方为荞麦粉添加量70%,红豆泥添加量60%,大米粉添加量70%,小苏打添加量3.6%,酵母添加量6%,白砂糖添加量8%。在此配方下制得的蒸糕质地均匀、香甜软糯、富有弹性,且具有一定的抗氧化功能,该产品是一款新型健康糕点类食品,具有较好的市场前景。In this study,a novel type of multigrain steamed cake was prepared with red bean,buckwheat,rice flour,baking soda,yeast and sucrose as the raw materials.Through single factor test and orthogonal test,sensory score was used as the index to determine the best ratio of red bean buckwheat steamed cake.In addition,the texture index,physical and chemical indexes and antioxidant activity of the product were further determined.The results showed that the optimal formula of red bean buckwheat steamed cake were as follows:70%of buckwheat flour,60%of red bean paste,70%of rice flour,3.6%of baking soda,6%of yeast and 8%of sucrose,respectively.Under the optimized conditions,the steamed cake was uniform in textu-re,sweet and soft,elastic,and had a certain antioxidant function.It was a new type of healthy pastry food with a good market prospect.

关 键 词：红豆 荞麦 蒸糕 品质 抗氧化活性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]