摘要
将红枣粉添加到小麦面粉中,研究红枣馕的配方工艺。利用单因素试验以及响应面分析法(RSM)对红枣馕的配方进行优化。试验结果表明:红枣馕的最优配方为红枣粉9.44%、水41.67%、酵母0.16%、盐0.55%(以小麦面粉和红枣粉的混合粉质量为基准)。采用优化的工艺配方制作的红枣馕感官评分为92分,这与预测值基本一致且红枣馕的品质得到明显的改善。
Added red jujube powder into the wheat flour, the formula technology of red jujube naan was studied. The formula of red jujube naan was optimized by the single factor test and the response surface methodology(RSM). The experimental results showed that the optimal formula parameters were as follows: red jujube powder 9.44 %, water 41.67 %, yeast 0.16 %, salt 0.55 %(base on the mixture weight of wheat flour and jujube powder). Under the optimum conditions, the maximum of sensory evaluation scores was 92. Consistent with the predicted value, the quality of the red jujube naan was obviously improved.
作者
王小媛
王文静
热迪力·阿布拉
纵伟
WANG Xiao-yuan;WANG Wen-jing;REDILI·Abula;ZONG Wei(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,Henan,China;Xinjiang Arman Halal Food Industry group Co.,Ltd.,Urumqi 830046,Xinjiang,China)
出处
《粮食与油脂》
北大核心
2020年第9期44-47,共4页
Cereals & Oils
基金
新疆维吾尔自治区重大科技专项项目(2016A01001)
河南省食品加工过程安全控制技术创新团队(C20150024)
果蔬加工高新技术(16IRTSHN010)
河南省科技创新杰出人才计划(174200510002)。
关键词
红枣粉
红枣馕
感官评价
响应面
red jujube powder
red jujube of naan
sensory evaluation
response surface
