摘要
以低筋小麦粉、黑糯米、大枣等为原料,通过单因素试验和正交试验确定黑糯米粉、枣泥、红糖和泡打粉在低筋小麦粉中添加量,结合感官评分确定枣糕的最佳口感,优化黑糯米枣糕制备工艺。结果表明,最佳配方为低筋小麦粉用量100 g,黑糯米粉用量15 g,枣泥用量40 g,红糖用量25 g,泡打粉用量0.3 g,此配方制作的黑糯米枣糕口感最佳。
Using low-gluten wheat flour,black glutinous rice and jujube as raw materials,the addition amount of black glutinous rice flour,jujube puree,brown sugar and baking powder in low-gluten wheat flour was determined by single factor text and orthogonal text.Sensory scoring determined the best taste of jujube cake and optimized the preparation process of black glutinous rice jujube cake.The results showed that the best formula was:low-gluten wheat flour 100 g,black glutinous rice flour 15 g,jujube puree 40 g,brown sugar 25 g,baking powder 0.3 g.The black glutinous rice and jujube cake with this recipe had the best sensory quality.
作者
刘婧靓
张荷雨
姜忠丽
LIU Jingliang;ZHANG Heyu;JIANG Zhongli(College of Grain Science and Technology,Shenyang Normal University,Shenyang,Liaoning 110034,China)
出处
《农产品加工》
2022年第13期5-8,共4页
Farm Products Processing
基金
辽宁省教育厅科学研究经费项目(LFW202002)。
关键词
黑糯米
枣糕
感官评价
black glutinous rice
jujube cake
sensory evaluation
