摘要
采用传统工艺制作米发糕,用质构仪研究米发糕的质地,发酵条件对米发糕质构的影响,建立质构的数学模型,为米发糕的品质控制提供试验数据。结果表明,米发糕具有较好的强度、黏弹性和稠厚的口感,米发糕的应力应变模型符合修正的卡松公式。建立的基于发酵条件的米发糕的表观黏度和应变系数指数的预测模型,具有很高的拟合精度。较高的发酵温度,较短的发酵时间,较少的发酵剂添加量会引起米发糕的表观黏度和稠厚感的降低,强度和弹性的升高。
To offer parameters for quality control of fermented rice cake, texture of fermented rice cake made by traditional technology was determined with a texture analyzer and the effects of fermentation conditions on the texture of fermented rice cake were also analyzed. Results show that the fermented rice cake displays great strength, good viscoelasticity and satisfied mouth feeling. Arevised Casson formula model could well describe the stress - strain properties of a fermented rice cake, and the established non - linear numerical forecasting model could be used to describe the apparent viscosity and strain index accurately. Relatively high fermentation temperature, short fermentation time and less concentration of starter culture could result in smaller apparent viscosity and worse mouth feeling, but great strength and good viscoelasticity of a fermented rice cake.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2009年第3期7-11,共5页
Journal of the Chinese Cereals and Oils Association
基金
湖北省重大科技攻关项目(2004AA204B07)
关键词
米发糕
应力应变
质构
数学模型
fermented rice cake, stress - strain, texture, mathematic model
