摘要
为研制一种具有保健功能的芡实米发糕,以芡实、籼米为主要原料,研究芡实、大米的浸泡工艺,通过单因素试验研究了浸泡温度、浸泡时间以及料液比对芡实和大米的吸水率和质构特性的影响,并利用正交试验优化了芡实的浸泡工艺。结果表明,芡实的最佳浸泡温度25℃、浸泡时间12 h、浸泡料液比1∶2.5;大米的最佳浸泡时间12 h、浸泡温度30℃、浸泡料水比1∶2.0。当大米浆和芡实浆配比为2.5∶1时,芡实米发糕的风味最好。
In order to develop a health-care Gordon Euryale seed rice sponge cake,the soaking technology of Gordon Euryale seed and long-shaped rice was studied with Gordon Euryale seed and long-shaped rice as the main raw materials.The effects of soaking temperature,soaking time and material-liquid ratio on the water absorption and texture characteristics of Gordon Euryale seed and rice were studied through single factor experiments,and the soaking technology of Gordon Euryale seed was optimized by orthogonal experiments.The results showed that the best soaking temperature of gorgon euryale seed was 25℃,soaking time was 12 h,and the ratio of soaking material to water was 1∶2.5.The best soaking temperature for rice is 30℃,soaking time is 12 h,and the ratio of soaking material to water is 1∶2.When the ratio of rice paste to gordon euryale seed paste is 2.5∶1,gordon euryale seed rice sponge cake has the best flavor.
作者
华蕾
Hua Lei(Tourism College of Zhejiang,Hangzhou 311231,China)
出处
《现代食品》
2019年第24期94-98,105,共6页
Modern Food
基金
浙江旅游职业学院青年行业课题（编号：2018HYYB01）
关键词
芡实
浸泡
单因素试验
正交试验
Gordon euryale seeds
Soaking
Single factor experiment
Orthogonal experiment
