紫薯米发糕预混粉的研发  

Research and Development of Purple Potato Rice Cake Premixed Powder

作　　者：陈正琛 何心玥 吕仪卓 夏子懿 赵婧伊 王展 CHEN Zhengchen;HE Xinyue;LV Yizhuo;XIA Ziyi;ZHAO Jingyi;WANG Zhan(College of Food Science and Engineering,Wuhan University of Light Industry,Wuhan,Hubei 430023,China;Key Laboratory of Intensive Processing of Bulk Grain and Oil,Ministry of Education,Wuhan,Hubei 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]大宗粮油精深加工教育部重点实验室,湖北武汉430023

出　　处：《农产品加工》2025年第8期16-20,27,共6页Farm Products Processing

基　　金：湖北省农产品加工与转化重点实验室(武汉轻工大学)开放课题项目(2023HBSQGDKFB02)。

摘　　要：为丰富传统食品米发糕的品种,提高其营养价值和食用方便性,通过单因素试验和正交试验优化紫薯米发糕预混粉配方,并以糊化特性、质构特性和消化特性等为指标验证紫薯粉对米发糕品质的影响。以大米粉质量为基准,加入紫薯粉20%、酵母3%、白砂糖7%制成紫薯米发糕预混粉,使用时加入水120%,在36℃下发酵30 min即可蒸煮食用。用此配方预混粉制作的紫薯米发糕外形完整、饱满,表面和剖面呈紫色,色泽均匀,组织疏松,柔软而富有弹性,甜度适中,紫薯风味浓郁,紫薯米发糕的糊化特性、质构特性和消化特性都有一定的优化作用。为传统米制品产品开发提供了相应的理论基础,同时也为消费者提供了更多的饮食选择。In order to enrich the varieties of traditional food rice cake,improve its nutritional value and edible convenience,this paper optimized the premixed powder formula of purple sweet potato rice cake by single factor and orthogonal experiments,and verified the effect of purple sweet potato powder on the quality of rice cake by taking gelatinization characteristics,texture characteristics and digestibility characteristics.Based on the quality of rice flour,purple sweet potato rice cake premix was made by adding purple sweet potato powder 20%,yeast 3%and sugar 7%.When using 120%water was added and fermented at 36℃for 30 min to be ready for cooking.The purple sweet potato rice cake made with this premixed powder had a complete and plump appearance,purple surface and profile,uniform color,loose structure,soft and elastic,moderate sweetness,and rich flavor of purple sweet potato.Purple sweet potato had a certain optimization effect on the gelatinization characteristics,texture characteristics and digestibility of rice cake.This study provided the corresponding theoretical basis for the development of traditional rice products,and also provided more dietary choices for consumers.

关 键 词：单因素试验 正交试验 糊化特性 质构特性 消化特性 传统米制品开发 

分 类 号：TS202.1[轻工技术与工程—食品科学]