摘要
以玉米粉、面粉为主要原料,利用单因素和正交试验设计方法,采用感官评价为评价指标,研究玉米发糕原料的最佳配比。结果表明,玉米发糕原料的最佳配比为玉米粉50%,酵母1%,蔗糖20%,水90%(以玉米粉和面粉总质量为基准),玉米粉与酵母的添加量对玉米发糕品质影响显著,此条件下生产的玉米发糕品质最优。
With corn flour, wheat flour as main raw materials, design method of single factor and orthogonal experiment, using sensory evaluation as the evaluation index, study on the optimum corn bread mix ratio of raw materials. The results show that the optimum ratio of raw materials for corn bread is corn flour is 50%, yeast is 1%, sucrose is 20%, water is 90% （with corn flour and wheat flour as the total mass of reference） . Corn flour and yeast addition have significantly effect on corn bread quality. Corn bread with high quality under this condition.
出处
《农产品加工（下）》
2015年第11期23-26,共4页
Farm Products Processing
关键词
玉米发糕
原料配比
正交试验
corn bread
proportion of raw materials
orthogonal experiment
