槐花麦饭的制作工艺
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摘要
以探究陕西小吃槐花麦饭的制作工艺为目的。研究以土豆丝用量、面粉用量、食盐用量、蒸制时间为单因素变量,分别进行单因素试验和正交试验,以感官品质为指标,探寻出槐花麦饭的最佳工艺配方。结果表明,最适工艺配方为每100 g去梗槐花中,添加土豆丝20 g、面粉45 g、食盐2.0 g、蒸制时间15 min,此工艺条件下制作的槐花麦饭品质最佳,产品面粉松散均匀、滋味咸鲜、口感软糯、醇香。
The production process of Shanxi steamed Sophora japonicawith wheat flour was explored. The single factor experiment and orthogonal experiment were carried out with the amount of potatoes, the amount of wheat flour, the amount of salt, steaming time as the single factors, and the sensory quality as the index to explore the best process recipes of steamed Sophora japonicawith wheat flour. The results showed that every 100 g destemmed Sophora japonica, when additive amount of potatoes 20 g, amount of wheat flour 45 g, salt dosage 2.0 g and steaming time 15 min, the quality of product was the best.The flour spreads uniformly and the viscosity was moderate, with a fresh salty flavor and soft taste, and it also had a unique mellow taste.
The production process of Shanxi steamed Sophora japonicawith wheat flour was explored. The single factor experiment and orthogonal experiment were carried out with the amount of potatoes, the amount of wheat flour, the amount of salt, steaming time as the single factors, and the sensory quality as the index to explore the best process recipes of steamed Sophora japonicawith wheat flour. The results showed that every 100 g destemmed Sophora japonica, when additive amount of potatoes 20 g, amount of wheat flour 45 g, salt dosage 2.0 g and steaming time 15 min, the quality of product was the best.The flour spreads uniformly and the viscosity was moderate, with a fresh salty flavor and soft taste, and it also had a unique mellow taste.
引文
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[15]徐建国,田呈瑞,胡青平,等.响应面法优化槐花水溶性多糖的超声波辅助提取工艺[J].食品科学, 2011, 32(4):112-116.
[16] SNOW V, QASEEM A, BARRY P, et al. Management of venous thromboembolism:a clinical practice guideline from the American College of Physicians and the Academy of Family Physicians[J]. Ann Fam Med, 2007, 5(1):74-80.
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[18] RAIGOND P, SINGH B, GUPTA V K, et al. Potato flavour:profiling of umami 5’-nucleotides from Indian potato cultivars[J]. Indian Journal of Plant Physiology, 2014,19(4):338-344.
[19]龚兴旺,郭华春.马铃薯风味的研究进展[J].食品科学,2016, 37(9):264-268.
[20]木泰华,李鹏高.马铃薯中生物活性成分及其功能[J].食品科学, 2016, 37(19):269-276.
[21]赖灯妮,彭佩,李涛,等.烹饪方式对马铃薯营养成分和生物活性物质影响的研究进展[J].食品科学, 2017, 38(21):294-301.
[2]贾佼佼,苗明三.槐花的化学、药理及临床应用[J].中医学报, 2014, 29(5):716-717, 745.
[3]李娆娆,原思通.中药槐花饮RP-HPLC特征图谱研究[J].药物分析杂志, 2010, 30(11):2137-2141.
[4]钱文文,辛宝,史传道.槐花的营养保健功能及食品开发前景[J].农产品加工, 2016(18):59-61.
[5]马丽媛,郭丽,马雪,等.红豆米饼工艺配方的研究[J].食品工业, 2018, 39(4):37-40.
[6]胡舰,张琛,李波.鄂式茼蒿蒸菜的制作工艺[J].中国调味品, 2017, 42(8):63-66.
[7]傅国城.槐花蜂蜜酒酿造工艺最佳条件的探讨[J].酿酒,2015, 42(4):19-22.
[8]唐长波,戴茂华.响应曲面法优化槐花饼干加工工艺的研究[J].安徽农学通报, 2014, 20(21):110-114.
[9] MATONGO F, NWODO U U. In vitro assessment of helicobacter pylori ureases inhibition by honey fractions[J].Archives of Medical Research, 2014, 45(7):540-546.
[10]李荣乔,贾东升,温春秀,等.槐花多糖对免疫抑制小鼠免疫功能的影响研究[J].食品研究与开发, 2016, 37(24):155-159.
[11]孙四海,王晓莉,刘芳,等.复方槐花颗粒中槐花和侧柏叶总黄酮提取工艺的优化[J].中国药物评价, 2015, 32(1):8-11.
[12]马利华,秦卫东,陈学红,等.不同干燥方式对槐花蛋白加工特性及抗氧化性能的影响[J].食品科技, 2014, 39(9):104-108.
[13]乐琴琴,张宏宇,杨梅辉,等.槐花米提取物对尿素酶的抑制活性[J].吉首大学学报, 2017, 38(4):59-62.
[14]陈建真,季忆,陈彬.槐花散总黄酮大孔树脂分离纯化的工艺研究[J].中华中医药杂志, 2015, 30(7):2607-2609.
[15]徐建国,田呈瑞,胡青平,等.响应面法优化槐花水溶性多糖的超声波辅助提取工艺[J].食品科学, 2011, 32(4):112-116.
[16] SNOW V, QASEEM A, BARRY P, et al. Management of venous thromboembolism:a clinical practice guideline from the American College of Physicians and the Academy of Family Physicians[J]. Ann Fam Med, 2007, 5(1):74-80.
[17]赵兵,张敏,梁杉.过度蒸煮对马铃薯风味化合物组成的影响[J].食品科学, 2017, 38(22):200-204.
[18] RAIGOND P, SINGH B, GUPTA V K, et al. Potato flavour:profiling of umami 5’-nucleotides from Indian potato cultivars[J]. Indian Journal of Plant Physiology, 2014,19(4):338-344.
[19]龚兴旺,郭华春.马铃薯风味的研究进展[J].食品科学,2016, 37(9):264-268.
[20]木泰华,李鹏高.马铃薯中生物活性成分及其功能[J].食品科学, 2016, 37(19):269-276.
[21]赖灯妮,彭佩,李涛,等.烹饪方式对马铃薯营养成分和生物活性物质影响的研究进展[J].食品科学, 2017, 38(21):294-301.