摘要
以豆渣、面粉、糖和鸡蛋等为原料,结合传统的蒸糕生产工艺,研制出一款新型糕点一豆渣蒸糕。以感官评价为指标,开展单因素和响应面试验,分析豆渣添加量、发酵时间、蒸制时间、糖添加量对蒸糕品质的影响,获得豆渣蒸糕的最佳制作工艺,并采用TPA进行质构分析。结果表明:以面粉为用量基准,每100g面粉添加糖30g、水110g、酵母2g,发酵26 min后加入豆渣7 g,醒发15 min,再蒸制31 min,在此条件下制得的豆渣蒸糕与普通蒸糕对比,黏聚性较小,为0.74±0.02;弹性、胶着性、咀嚼性和回复性无显著差异。
A new type of steamed cake of soybean dregs was developed by using bean dregs,flour,sugar and eggs as raw materials and combining with the traditional steamed cake production process.With sensory evaluation as the index,single factor and response surface experiments were carried out to analyze the effects of bean dregs addition,fermentation time,steaming time and sugar addition on the quality of steamed cake,and the best production process of steamed cake of soybean dregs was obtained.TPA was used for texture analysis.The results showed that based on the amount of flour,30 g of sugar,110 g of water and 2 g of yeast were added to 100 g of flour.After fermentation for 26 min,7 g of soybean dregs were added,quick rising for 15 min,and then the cake was steamed for 31 min.Compared with the ordinary steamed cake,the cohesiveness of the steamed cake made under this condition was 0.74±0.02,and there was no significant difference in elasticity,gumminess,chewiness and resilience.
作者
颜阿娜
洪燕婷
王琳
蔡琪琪
黄茂坤
YAN Ana;HONG Yanting;WANG Lin;CAI Qiqi;HUANG Maokun(Liming Vocational University,Quanzhou 362000,China)
出处
《辽宁农业职业技术学院学报》
2023年第2期6-10,共5页
Journal of Liaoning Agricultural Technical College
基金
黎明职业大学科研团队项目(LMTD201907)
黎明职业大学科研团队项目(LMTD202102)。
关键词
豆渣
蒸糕
工艺优化
响应面
质构
soybean dregs
steamed cake
process optimization
response surface
texture
