摘要
以南瓜、澄粉、木糖醇、花生油、糯米粉为原料,以黄原胶、海藻酸钠为辅料,制作低糖南瓜月饼馅料。通过单因素试验探讨木糖醇添加量、花生油添加量、澄粉添加量、熟糯米粉添加量对馅料感官评价的影响,利用响应面中心法则试验预测南瓜馅料的最佳配方。优化后的最佳配方为:木糖醇8.80%、花生油7.21%、澄粉8.95%、熟糯米粉2.15%、黄原胶0.4%、海藻酸钠0.2%。在此条件下馅料的总糖含量为17.4%,水分含量为35.17%,且口感具有弹性,黏牙感低,硬度适中。
In this experiment,pumpkin,wheat starch,xylitol,peanut oil and glutinous rice flour were used as raw materials,xanthan gum and sodium alginate were used as subsidiary material to make low-sugar pumpkin filling.The effect of peanut oil addition,xylitol dosage,addition amount of wheat starch and added glutinous rice flour on sensory evaluation of fillings were studied by single factor experiment.The response surface center rule was used to predict the best recipe for pumpkin filling.The optimum formula was xylitol 8.80%,peanut oil 7.21%,wheat starch 8.95%,cooked glutinous rice powder 2.15%,xanthan gum 0.4%,sodium alginate 0.2%.Under these conditions,the total sugar content and moisture content of the fillings were 17.4%and 35.17%respectively.Moreover,the taste was elastic,with low stickiness and moderate palatability.
作者
吴俊师
刘巧瑜
曾晓房
邱民键
陈海光
WU Jun-shi;LIU Qiao-yu;ZENG Xiao-fang;QIU Min-jian;CHEN Hai-guang(College of Light Industry and Food Science,Zhongkai University of Agricultural and Technology,Guangzhou 510225,Guangdong,China;Academy of Contemporary Agricultural Engineering Innovations,Guangzhou 510225,Guangdong,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第4期135-142,共8页
Food Research and Development
基金
健康型烘焙馅料绿色制造关键技术及产业化
农产品初加工与深加工共性技术创新团队(2019KJ117)
亚热带农产品梯级加工共性关键技术研发(2018M2154)。
关键词
南瓜
低糖
馅料
感官评价
响应面
pumpkin
low sugar
filling
sensory evaluation
response surface
