摘要
以西藏青稞粉、小米粉、玉米粉为主要原料,研究青稞杂粮锅巴的配方及加工工艺。采用单因素试验和正交试验的方法,确定西藏青稞粉添加量、玉米粉添加量、小米粉添加量对青稞锅巴品质的影响,优化青稞杂粮锅巴的配方。结果表明,各因素对青稞杂粮锅巴感官评分的影响顺序为青稞添加量>玉米粉添加量>小米粉添加量>小苏打添加量。最佳工艺配方为青稞粉添加量45%,小米粉添加量15%,玉米粉添加量5%,小苏打添加量0.4%。该条件下制作的青稞杂粮锅巴色泽均一、口感酥脆,有青稞独特的香味,久置不浸油,风味协调。
With Tibetan highland barley flour,millet flour and corn flour as the main raw materials,the formula and processing technology of highland barley miscellaneous grain rice crust were studied.Using the methods of single factor test and orthogonal test,the effects of the addition of Tibetan highland barley powder,corn powder and millet powder on the quality of highland barley rice crust were determined,and the formula of highland barley miscellaneous grain rice crust was optimized.The results showed that the order of the influence of various factors on the sensory score of highland barley cereals was highland barley addition>corn flour addition>millet flour addition>baking soda addition.The optimum technological formula was 45%highland barley powder,15%millet powder,5%corn powder and 0.4%baking soda.The highland barley cereals produced under this conditions had uniform color,crisp taste,unique flavor of highland barley,no oil immersion for a long time,and coordinated flavor.
作者
孟胜亚
张文会
周莹
MENG Shengya;ZHANG Wenhui;ZHOU Ying(Food Science Institute,Tibet Academy of Agricultural and Animal Husbandry Science,Lasa,Tibet 850000,China)
出处
《农产品加工》
2022年第20期18-20,24,共4页
Farm Products Processing
基金
国家大麦青稞产业技术体系青稞加工试验站项目(CARS-05-14B)
青稞精深加工技术创新平台运行费项目(XZNKYSPS-2021-C-045)。
关键词
西藏青稞
杂粮锅巴
配方
正交试验
Tibetan highland barley
grains of rice crust
formulation
orthogonal test
