摘要
以籼米为原料,白糖、泡打粉、酵母等为辅料制作米粑,研究工艺配方对米粑化学性质和感官品质的影响,优化工艺配方。结果表明,随着白糖添加量的增加,米粑的还原糖含量增大,碘蓝值减小,感官总分先增大后减小。适宜的工艺配方为白糖添加量为20%,泡打粉添加量为0.20%,加水量为85%。
Effects of technological formula on chemical properties and sensory quality of tsamba were studied, using indica rice as main material added with sugar, baking powder, and yeast. Results indicated that content of reducing sugar in Miba was affected by technological formula. Increase of sugar content improved reducing sugar content. And decreasing the starch-iodine blue value led to a first increase but then decrease of sensory quality. The suitable technological formula was determined as 20% sugar, 0.20% baking powder, and 85% water.
出处
《现代食品科技》
EI
CAS
2009年第12期1442-1444,共3页
Modern Food Science and Technology
基金
湖北省重大科技攻关项目(2004AA204B07)
关键词
米粑
配方
工艺优化
Tsamba
formulation
technique optimize
