混料设计法优化萝卜糕配方的研究
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摘要
萝卜糕是闽南地区一种传统小吃,其质地柔软,味道鲜美,营养丰富,是一种适宜大众的美食。本文以黏米粉、玉米粉、马铃薯粉为粉料,采用混料设计试验方法优化萝卜糕的原料配比,研究了不同种类及不同配比的淀粉形成的面团的质构特性,比较不同配比的原料对萝卜糕感官品质的影响,确定各原料的最佳添加量。通过质构分析和感官评分法对萝卜糕的配方进行比较。结果表明:当黏米粉、玉米粉和马铃薯粉的混合比例为0.65∶0.10∶0.25时,面团TPA质构特性为硬度较低,黏着性、弹性和内聚性均达到最高值,分别为1 220.834 Pa·s、0.97和0.534,且黏米粉、玉米粉和马铃薯粉比例为0.598、0.176、0.226时,制备的萝卜糕风味最佳,感官品质得分最高。
Carrot cake is a traditional snack in Minnan region. It is suitable food for public because of its soft texture, delicate taste and abundant nutrition. This paper took rice flour, corn flour and potato flour as raw materials and used mixture design method to optimize the ratio of carrot cake raw material. The texture properties of the paste prepared with different types and ratios of flour were investigated,and the influence of different proportions of raw material on carrot cakes sensory quality was compared, and then the optimal addition of different raw material was determined. Through the comparison of carrot cakes formula by texture analysis and sensory evaluation method, the results showed that when the blending ratio of sticky rice flour, corn flour and potato flour was 65%∶10%∶25%, the hardness of paste was lower, the adhesiveness, elasticity and cohesiveness reached their maximum values of1 220.834 Pa·s, 0.97 and 0.534, respectively. In addition, the carrot cake had the best flavor and highest sensory score when the ratio of sticky rice flour, corn and potato powder was 0.598∶0.176∶0.226.
Carrot cake is a traditional snack in Minnan region. It is suitable food for public because of its soft texture, delicate taste and abundant nutrition. This paper took rice flour, corn flour and potato flour as raw materials and used mixture design method to optimize the ratio of carrot cake raw material. The texture properties of the paste prepared with different types and ratios of flour were investigated,and the influence of different proportions of raw material on carrot cakes sensory quality was compared, and then the optimal addition of different raw material was determined. Through the comparison of carrot cakes formula by texture analysis and sensory evaluation method, the results showed that when the blending ratio of sticky rice flour, corn flour and potato flour was 65%∶10%∶25%, the hardness of paste was lower, the adhesiveness, elasticity and cohesiveness reached their maximum values of1 220.834 Pa·s, 0.97 and 0.534, respectively. In addition, the carrot cake had the best flavor and highest sensory score when the ratio of sticky rice flour, corn and potato powder was 0.598∶0.176∶0.226.
引文
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[3]刘晓涛.玉米的营养成分及其保健作用[J].中国食物与营养,2009(3):60-61.DOI:10.3969/j.issn.1006-9577.2009.03.022.
[4]于天峰,夏平.马铃薯淀粉特性及其利用研究[J].中国农学通报,2005,21(1):55-58.DOI:10.3969/j.issn.1000-6850.2005.01.017.
[5]康玉林,东惠茹,徐利群.马铃薯块茎中糖的分级[J].马铃薯杂志,1994,8(1):34-35.
[6]马莺,顾瑞霞.马铃薯深加工技术[M].北京:中国轻工业出版社,2003,6.
[7]杜连启.马铃薯食品加工技术[M].北京:金盾出版社,2007,6.
[8] KAUR L, SINGH J, SINGH N. Effect of glycerol monostearate on the physic-chemical, thermal, rheological and noodlemaking properties of corn and potato starches[J]. Food Hydrocolloids, 2005,19:839-849. DOI:10.1016/j.foodhyd.2004.10.036.
[9]张翼飞.淀粉对鲜湿面条质构的影响研究[J].安徽农学通报,2011,17(22):95-96,125.DOI:10.3969/j.issn.1007-7731.2011.22.059.
[10]王灵昭,陆启玉,袁传光.用质构仪评价面条质地品质的研究[J].郑州工程学院学报,2003,24(3):29-33,49.DOI:10.3969/j.issn.1673-2383.2003.03.008.
[11]汪磊,周坚,于魏.蛋糕预混合粉蛋清粉添加的研究[J].粮食加工,2009,34(1):20-22,53.DOI:10.3969/j.issn.1007-6395.2009.01.005.
[12]王利飞.口味各异萝卜糕[J].农产品加工,2010(9):25.DOI:10.3969/j.issn.1671-9646-C.2010.09.016.
[13]万志强.萝卜糕的三种做法[J].生意通,2008(1):82-83.
[14]张崇岐.混料试验设计研究[J].广州大学学报(自然科学版),2005,4(5):381-385.DOI:10.3969/j.issn.1671-4229.2005.05.001.
[15]王钦德,杨坚.食品实验设计与统计分析[M].北京:中国农业大学出社,2009,6.
[16]刘小莉,周剑忠,黄自苏,等.混料设计法优化虫草菌粉含片配方的研究[J].食品科技,2010,35(5):109-111.
[17]周剑忠,黄开红,董明盛,等.混料设计在藏灵菇奶纯培养发酵剂配方设计中的应用[J].中国农业科学,2008,41(3):816-822.DOI:10.3864/j.issn.0578-1752.2008.03.025.
[18]付德成,孙瑛.食品质量感官鉴别指南[M].北京:中国标准出版社,1995.