摘要
目的 优化糯米蛋用料配比并对其质构进行分析。方法 以感官评分为评价指标,并利用模糊数学感官评价和D-最优混料设计优化糯米蛋的用料配比,并对比优化前后糯米蛋的感官特征与质构变化。结果 将咸鸭蛋质量的16.1%香肠粒、16.6%玉米粒、50.0%糯米、15.9%胡萝卜丁、0.5%十三香粉和0.9%盐作为配料,采用糯米蛋的制作工艺,可获得色泽悦目、香气浓郁协调、入口细腻、感官评分为98.1分的糯米蛋,其弹性(3.89 mm)与咀嚼性(891.83 g)显著高于优化前(P<0.05),并且各项理化指标均符合Q/BHPSS 0001 S—2021《糯米蛋》要求。结论 该研究结果 可为同类型糯米蛋的标准化、工业化生产提供一定的参数借鉴。
Objective To optimize the ingredient ratio of glutinous rice egg and analyze their texture.Methods The sensory score was used as the evaluation index,while,the ingredient ratio of glutinous rice egg was optimized by using fuzzy mathematics sensory evaluation and D-optimal mixture design,while,the sensory characteristics and texture changes of glutinous rice eggs before and after optimization were compared.Results Glutinous rice egg with pleasant color,strong and harmonious aroma,delicate mouthfeel could be obtained by mixing 16.1% sausage,16.6% corn,50.0%glutinous rice,15.9% diced carrot,0.5% thirteen-spices and 0.9% salt of salty preserved duck egg,and adopting the production process of glutinous rice egg,meanwhile,the sensory score was 98.1.Furthermore,the elasticity(3.89 mm)and chewability(891.83 g) were significantly higher than those before optimization(P<0.05) and all the physicochemical indices met Q/BHPSS 0001 S—2021 Glutinous rice egg.Conclusion This research results can provide some reference for the standardized and industrialized production of the same type of glutinous rice eggs.
作者
王琪
刘琨毅
郭云霞
罗子钰
金正杨
王卫
吉莉莉
WANG Qi;LIU Kun-Yi;GUO Yun-Xia;LUO Zi-Yu;JIN Zheng-Yang;WANG Wei;JI Li-Li(College of Wuliangye Technology and Food Engineering,Yibin Vocational and Technical College,Yibin 644003,China;Sichuan Key Laboratory of Meat Processing,Chengdu University,Chengdu 610106,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2022年第7期2168-2175,共8页
Journal of Food Safety and Quality
基金
肉类加工四川省重点实验室开放基金项目(21-R-07)
固态发酵资源利用四川省重点实验室开放基金项目(2019GTJ012)
宜宾职业技术学院科研项目(ZRKY21ZD-03)、宜宾职业技术学院科技创新团队项目(ybzy21cxtd-03)。
关键词
糯米蛋
用料
混料设计
模糊数学
感官评分
glutinous rice egg
ingredient
mixture design
fuzzy mathematics
sensory score
