摘要
为提高糯米糍的营养价值和食用品质,在普通糯米糍的基础上添加玫瑰花粉末、红枣、益母草,制备糯米糍新产品。采用单因素试验和响应面试验,以感官评分为响应值,确定玫瑰益母草红枣糯米糍中玉米淀粉、枣泥、白砂糖、玫瑰花粉末及益母草汁的最佳添加量。结果表明,该糯米糍的最佳制作配方为:糯米粉80 g、玉米淀粉20 g、枣泥35 g、白砂糖10 g、油5 g,玫瑰花粉0.6 g、益母草汁80 mL、水40 mL。在该配方下制得的糯米糍呈浅棕色,质地柔软,有浓郁的枣香味和玫瑰香味,益母草香味较淡,苦味不明显。
In order to improve the nutrition and taste,the new product was developed by adding rose powder,Chinese-date and leonurus to the basic formula.The optimal addition of corn starch,jujube paste,sugar,rose powder and leonurus juice was determined by single factor test and response surface test with sensory score as response value.The result showed that the optimum formulation were as follow:glutinous rice flour 80 g,corn starch 20 g,jujube paste 35 g,sugar 10 g,oil 5 g,rose powder 0.6 g,leonurus juice 80 mL,water 40 mL.With a rich flavor of jujube and rose flavors,and less flavor of leonurus,the glutinous rice cake was lightly brown,soft and unobvious bitterness.
作者
张怡
孙望丽
马国刚
顾国桢
顾国栋
ZHANG Yi;SUN Wang-li;MA Guo-gang;GU Guo-zhen;GU Guo-dong(Department of Life Sciences,Yuncheng University,Yuncheng 044000,Shanxi,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第10期135-140,177,共7页
Food Research and Development
基金
山西省“1331”工程重点学科项目(098-091704)。
关键词
糯米糍
玫瑰
红枣
益母草
响应面试验
glutinous rice cake
rose
Chinese-date
leonurus
response surface test
