摘要
为选择适宜的发糕生产原料,确定发糕生产中的原料选择指标,对10种大米的品种特性及其加工的发糕的质构特性进行了研究,并对二者之间的相关性进行了探讨,确立了发糕的原料标准。结果表明:发糕原料大米的选择可以用直链淀粉含量、降落值和回生值作为选择指标。其中,大米直链淀粉含量对发糕成品品质影响最大,与硬度和回复性显著正相关,与咀嚼度极显著正相关。
In order to select the optimal raw material for producing steamed rice sponge cake, the characteristics of 10 varieties of rice and the texture properties of steamed rice sponge cake were investigated, the relationships between them were discussed, and finally the standard for raw material selection was established. Results showed that the content of amylase, falling number and resuscitation value of rice can be regarded as the major indexes for raw material selection. Among them, the content of amylase has the greatest contribution to the quality of rice steamed sponge cake, which has significantly positive correlation to hardness, resilience and chewiness.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第7期79-82,共4页
Food Science
关键词
大米
发糕
质构特性
相关性
rice
steamed rice sponge cake
texture properties
correlation
