摘要
随着人们生活水平的提升及健康意识的增强,健康糯米制品已成为现代生活的主流趋势。选用糯米与红枣作为原料,结合质构(弹性)分析与感官评定,采用单因素试验及响应面优化方法,旨在确定红枣糯米糕的最佳制备工艺。优化后的红枣糯米糕配方:以200 g糯米为基准, L-抗坏血酸0.06%(质量分数)、水分79%、蒸制时间15 min及赤藓糖醇6%(质量分数)。在此工艺条件下制得的红枣糯米糕外观圆润饱满,结构稳定不易塌陷;口感软糯细腻,弹性适中,红枣与糯米交织呈现丰富的层次感;同时,产品散发出独特的糯米香气与香甜浓郁的红枣香味,整体感官质量优异,符合健康食品的发展趋势。
With the improvement of living standards and increased health awareness,healthy sticky rice products have become a mainstream trend in modern life.Glutinous rice and red dates were selected as raw materials,and combined texture(elasticity)analysis with sensory evaluation.Single-factor experiment and response surface optimization method were employed to determine the optimal preparation process for red date sticky rice cakes.The optimized formula for the red date sticky rice cake was that 200 g of glutinous rice as the base,with 0.06%(W/W)L-ascorbic acid,79%moisture content,a steaming time of 15 min,and 6%(W/W)erythritol.Under this processing condition,the resulting red date sticky rice cake had a smooth and plump appearance,with a stable structure that was not prone to collapsing.It featured a soft and delicate texture,with moderate elasticity,and a rich layered interplay between red dates and glutinous rice.Additionally,the product emitted an unique aroma of sticky rice and a rich,sweet fragrance of red dates.Overall,the sensory quality of the product was excellent,aligning with the development trend of healthy food.
作者
李真
孟奥运
李兵
翟立公
LI Zhen;MENG Aoyun;LI Bing;ZHAI Ligong(College of Food Science and Engineering,Anhui Science and Technology University,Fengyang 233100;Bengbu Brothers Grain and Oil Food Technology Co.,Ltd.,Huaiyuan 233400)
出处
《食品工业》
2025年第3期48-51,共4页
The Food Industry
基金
横向课题“糯米健康制品(食品)研发与应用研究(项目代码:881461)”。
关键词
健康
糯米
红枣
工艺
感官质量
health
glutinous rice
red date
process
sensory quality
