摘要
试验以再生稻碎米为原料,通过单因素试验和正交试验优化再生稻米发糕预混粉配方,比较再生稻制作的米发糕与传统早籼稻制作的米发糕质构差异,研究结果表明,对发糕品质影响力大小顺序为黄原胶添加量>蔗糖添加量>米粉细度>泡打粉添加量;优化得到的再生稻米发糕预混粉配方为黄原胶添加量为0.03%,白糖添加量为12%,米粉粒度为100目,泡打粉添加量为1%;感官评价和质构分析结果表明,再生稻发糕软糯,更适口。
The formula of premixed rice cake was optimized by single factor experiment and orthogonal opti-mization experiment with recycled rice as raw material.The rice cake made from recycled rice was compared with that made from traditional early indica rice.The results showed that the order of influence on cake quality was xanthan gum > sucrose > rice flour fineness. The optimized formula of premixed rice cake was xanthan gum0.03%, sugar 12%, rice flour particle size 100 mesh and baking powder 1%. Compared with traditional rice cake,the regenerated rice cake was soft and glutinous.
作者
杨德
薛淑静
李露
王少华
YANG De;XUE Shujing;LI Lu;WANG Shaohua(Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology,Wuhan 430064,China)
出处
《粮食加工》
2019年第6期40-44,共5页
Grain Processing
基金
农业部华中作物有害生物综合治理重点实验室资助项目
关键词
再生稻
发糕
预混粉
ratoon rice
sponge cake
premix powder
