摘要
为充分利用刺梨,研制酸甜可口、颜色丰富的刺梨糯米糍。以刺梨、糯米粉、玉米淀粉为原料,南瓜、火龙果等果蔬泥为辅料制作刺梨糯米糍,并对刺梨糯米糍的最佳抗老化物质进行筛选。结果表明刺梨糯米糍的最佳配方为刺梨馅:刺梨果浆65%、白砂糖31%、黄原胶3%、柠檬酸1%;糯米糍皮为:糯米粉36%、白砂糖21%、玉米淀粉18%、牛奶18%、植物油7%。通过TPA质构测试和感官评价确定刺梨糯米糍的最佳抗老化物质为黄原胶和大豆蛋白粉,添加比例为1∶1(质量比)添加量为总量的2%。
In order to make full use of Rosa roxburghii esource,Rosa roxburghii nuomici(also called Chinese glutinous rice dumpling)with sweet and sour taste and rich colors was developed. The main components of Rosa roxburghii nuomici were Rosa roxburghii,glutinous rice flour and corn starch,and the supplemental materials were purees of fruits and vegetables,such as pumpkin and dragon fruit. The formula with best anti-retrogradation property was also determined. The results showed that the best stuffing formula was:65 % Rosa roxburghii fruit pulp,31 % white sugar,3 % xanthan gum and 1 % citric acid. The best wrapper formula was:36 % glutinous rice flour,21 % white sugar,18 % corn starch,18 % milk and 7 % vegetable oil. The texture profile analysis(TPA)and sensory evaluation were used to determine the formula with the best anti-retrogradation activity. The results showed the formula was 2 %(based on total weight)xanthan gum and soy protein,and the ratio of xanthan gum to soy protein was 1 ∶ 1(mass ratio).
出处
《食品研究与开发》
CAS
北大核心
2018年第1期83-88,共6页
Food Research and Development
关键词
刺梨
糯米糍
抗老化
Rosa roxburghii
nuomici
anti-retrogradation
