摘要
为了扩大紫菜的应用,通过正交试验优化紫菜馒头的配方,并探究紫菜馒头质构的影响因素。结果表明:紫菜馒头的最佳制作配方为紫菜添加量1.0%、白砂糖添加量2.0%、色拉油添加量5.0%。通过质构分析可以得出,紫菜的添加量在一定范围会降低馒头的弹性,色拉油的添加量对紫菜馒头的质构影响最大。
In order to enlarge the application of laver, the formula of laver steamed bread was optimized by orthogonal test, and the factors influencing the texture of laver steamed bread were investigated. The results showed that the best formulas were as follows: 1 % laver, 2 % sugar, 5% salad oil. The texture analysis showed that the elasticity of laver steamed bread reduced, while adding the amount of laver in a certain range;adding amount of salad oil had effect on laver steamed bread texture.
作者
胡茂芩
徐向波
何晓芳
尤香玲
HU Mao-qin;XU Xiang-bo;HE Xiao-fang;YOU Xiang-ling(Sichuan Tourism University,Chengdu 610100,Sichuan,China)
出处
《粮食与油脂》
北大核心
2019年第4期51-54,共4页
Cereals & Oils
基金
四川省大学生创新训练计划项目(201611552056)
关键词
紫菜馒头
配方优化
质构分析
laver steamed bread
formula optimization
texture analysis
