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中国精品科技期刊2020
汪名春, 刁苏晨, 朱培蕾, 周裔彬, 杜先锋. 菊糖米糕的工艺及感官质构评定[J]. 食品工业科技, 2015, (11): 251-256. DOI: 10.13386/j.issn1002-0306.2015.11.043
引用本文: 汪名春, 刁苏晨, 朱培蕾, 周裔彬, 杜先锋. 菊糖米糕的工艺及感官质构评定[J]. 食品工业科技, 2015, (11): 251-256. DOI: 10.13386/j.issn1002-0306.2015.11.043
WANG Ming-chun, DIAO Su-chen, ZHU Pei-lei, ZHOU Yi-bin, DU Xian-feng. Study on production technology and sensory texture evaluation of inulin rice- cakes[J]. Science and Technology of Food Industry, 2015, (11): 251-256. DOI: 10.13386/j.issn1002-0306.2015.11.043
Citation: WANG Ming-chun, DIAO Su-chen, ZHU Pei-lei, ZHOU Yi-bin, DU Xian-feng. Study on production technology and sensory texture evaluation of inulin rice- cakes[J]. Science and Technology of Food Industry, 2015, (11): 251-256. DOI: 10.13386/j.issn1002-0306.2015.11.043

菊糖米糕的工艺及感官质构评定

Study on production technology and sensory texture evaluation of inulin rice- cakes

  • 摘要: 为了改善传统米糕的质构性状及其营养品质,尝试将菊糖添加到米糕中。通过单因素和L9(34)正交实验研究了加水量、糯米粉和粳米粉配比以及菊糖添加量等因素对感官评价和质构分析(Texture Profile Analysis,TPA)等相关指标的影响,并进一步研究了菊糖米糕的感官评价和TPA有关指标之间的相关性。研究结果表明:菊糖米糕的最优工艺条件为加水量57.5%、糯米粉与粳米粉配比3∶2(g/g)、菊糖添加量3%;菊糖米糕的硬度、粘性和咀嚼性等TPA指标与感官评价的相应指标间具有良好的相关性,提示质构分析是菊糖米糕品质评价的一种有效方式。 

     

    Abstract: Inulin was used to improve the texture properties and nutritional quality for rice- cakes.Single- factor and orthogonal experiments were used to explore the effect of moisture content, ratio of the two rice flour, as well as appropriate amount of inulin on sensory analysis and texture profile analysis ( TPA) , and the further study was conducted to investigate the correlation between sensory analysis and TPA. The results indicated that the optimal conditions for these four parameters were 57.5%, 3 ∶ 2 ( g / g) and 3%, respectively. It was found that there was a closely correlative relationship between sensory evaluation and TPA indexs including hardness, cohesiveness and chewiness, which suggested that TPA was an effective way to evaluate the quality of inulin rice- cakes.

     

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