响应面法优化维西糯山药芡实松糕制作工艺研究  

Optimization of Weixi Glutinous Dioscorea polystachya and Euryale ferox Steamed Rice Cake Preparation Process by Response Surface Method

作　　者：周涛 石志娇 曹昌伟 刘云[1] 胡明勇 ZHOU Tao;SHI Zhijiao;CAO Changwei;LIU Yun;HU Mingyong(College of Biological Science and Food Engineering,Southwest Forestry University,Kunming 650224,China;Jiangsu College of Tourism,Yangzhou 225000,China;Agriculture and Rural Development Service Center,Haizi Town,Yiliang County,Zhaotong 657000,China)

机构地区：[1]西南林业大学生物与食品工程学院,云南昆明650224 [2]江苏旅游职业学院,江苏扬州225000 [3]彝良县海子镇农业农村发展服务中心,云南昭通657000

出　　处：《保鲜与加工》2025年第3期82-89,共8页Storage and Process

基　　金：云南省重大科技专项计划项目(202402AE090021)。

摘　　要：为提升松糕品质特性及其市场适应性,在传统松糕中添加维西糯山药和芡实制作维西糯山药芡实松糕,并采用单因素试验及响应面优化试验对维西糯山药芡实松糕制作工艺进行优化。结果表明:维西糯山药芡实松糕的最优制作工艺为糯米粉、粳米粉、山药粉、芡实粉的质量比为4∶3∶2∶1,以原料粉总质量计,白砂糖添加量26%,清水添加量36%,蒸制时间34 min,按此工艺制作的松糕感官评分为91.75分,产品含水量29.6%,蛋白质含量4.9%,粗脂肪含量小于0.1%,总糖含量16.5%,各项卫生指标均符合国标要求,是一款含糖量较低的健康食品。In order to improve the quality characteristics and market adaptability of steamed rice cake,the steamed rice cake was prepared by adding Weixi glutinous Dioscorea polystachya and Euryale ferox in the traditional steamed rice cake,the preparation process of Weixi glutinous Dioscorea polystachya and Euryale ferox steamed rice cake was optimized by single-factor tests and response surface tests.The results showed that the optimal production process of Weixi glutinous Dioscorea polystachya and Euryale ferox steamed rice cake was as follows:mass ratio of glutinous rice flour,japonica rice flour,yam powder and gordon euryale seed 4∶3∶2∶1,based on the total mass of the raw material powder,white sugar addition 26%,water 36%,steaming time 34 min.The sensory score of the steamed rice cake pre⁃pared with the above process was 91.75.The water content of the product was 29.6%,the protein content was 4.9%,the crude fat content was less than 0.1%,and the total sugar content was 16.5%.All the health indicators met the requirements of the national standard.Which was a healthy food with relatively low sugar content.

关 键 词：松糕 维西糯山药 芡实 质构特性 响应面法 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]