杂粮黏豆包制作工艺研究
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摘要
以糯米为原料,添加玉米粉和薏米粉,研究杂粮黏豆包加工工艺。通过单因素试验确定各因素对黏豆包品质的影响,得出最适合条件,通过正交试验确定最佳工艺参数。结果表明,在玉米粉添加量20%,薏米粉添加量5%,酵母添加量2%,发酵时间60 min时正交试验所制得杂粮黏豆包黏度适中,品质良好,具有杂粮的独特风味。
Taking glutinous rice,corn flour and coix seed flour as raw materials,the production process of grains niandoubao was researched. It determined the most suiable condition of various factors through the single factor experiments,then determined the best formula through orthogonal experiment. The results showed that:corn flour 20%,coix seed flour 5%,yeast 2%,fermentation time 60 min. The grains Niandoubao had moderate viscosity,good puality and grains special flavor.
Taking glutinous rice,corn flour and coix seed flour as raw materials,the production process of grains niandoubao was researched. It determined the most suiable condition of various factors through the single factor experiments,then determined the best formula through orthogonal experiment. The results showed that:corn flour 20%,coix seed flour 5%,yeast 2%,fermentation time 60 min. The grains Niandoubao had moderate viscosity,good puality and grains special flavor.
引文
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[2]曹朝辉.发酵食品的营养保健功能研究[J].农技服务,2016(15):33.
[3]张群.高品质糯米粉生产技术研究[J].食品与生物技术学报,2015,34(1):112.
[4]闫晨静,周茜,董小涵,等.河北省主要杂粮营养成分分析及评价[J].食品工业科技,2017(2):351-355.
[5]郭徐静,杨琳,李晨阳,等.薏米红豆沙的研制[J].农产品加工,2018(2):4-6.
[6]刘静.薏米的营养及其在食品中的开发应用研究[J].现代食品,2016(9):1-2.
[7]陈殿发.用活性干酵母调制酵母发酵面团探究[J].教学研究,2008(11):71-72.
[8]尤红磊,宋金丽,张佩.酵母活化对酵母产气特性的影响[J].食品与发酵科技,2016(1):16-19.