传统发酵冻糕直投发酵条件的探索

马雨熙; 程蕾; 刘雄

doi:10.13386/j.issn1002-0306.2016.18.034

传统发酵冻糕直投发酵条件的探索

西南大学食品科学学院

基金项目:

国家级大学生创新创业训练计划(201510635020)；

详细信息

作者简介:
马雨熙(1994-),女,大学本科,研究方向:粮油加工,E-mail:18883369317@163.com。;

刘雄(1970-),男,博士,教授,研究方向:食品化学与营养,现代食品加工技术,粮食、油脂与植物蛋白,E-mail:liuxiong848@hotmail.com。;

中图分类号: TS213.3
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- 文章访问数: 139
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出版历程
- 收稿日期: 2016-02-16

Explorating conditions for fermented Donggao by using direct vat starter

College of Food Science,Southwest University

摘要

摘要: 以酵母菌为发酵剂,通过测定硬度、粘性、弹性、咀嚼性、内聚性以及胶着性等质构指标,研究了糯米添加量、米水比、发酵时间、发酵温度和发酵剂用量对冻糕质构及感官特性的影响。通过正交实验,以感官特性为评价指标得到冻糕的最优发酵条件为:糯米∶大米为0.3∶1,米水比为1∶0.8,发酵时间4 h,发酵温度32℃,发酵剂用量1%。在此条件下得到的冻糕感官评分为89.5,冻糕硬度(1916.67±56.87)g,粘性(1.5±0.08)m J,弹性(17.36±0.68)mm,咀嚼性(81.10±1.31)m J,内聚性(0.23±0.023),胶着性(211.67±11.94)g。
- 冻糕 /
- 发酵条件 /
- 质构特性 /
- 感官评价
Abstract: Yeast powder was used as direct vat starter in fermented Donggao,and the effects of the amount of sticky rice and water content,fermentation time,temperature and dosage of fermentation agent on the textural properties and sensory evaluation of Donggao were studied by measuring the textural indexes including firmness,stickiness,elasticity,chewing,cohesiveness as well as gumminess. Through orthogonal experiment based on sensory evolution,the optimized fermentation conditions were sticky rice ∶ rice 0.3 ∶ 1,rice ∶ water 1 ∶ 0.8,and fermentation time,temperature and dosage of fermentation agent were 4 h,32 ℃ and 1%,respectively.Under these conditions,the sensory score of Donggao was 89.5,and its firmness,stickiness,elasticity,chewing,cohesiveness as well as gumminess were( 1916.67 ± 56.87) g,( 1.5 ± 0.08) m J,( 17.36 ± 0.68) mm,( 81.10 ± 1.31) m J,0.23 ±0.023,( 211.67 ± 11.94) g,respectively.
- Donggao /
- fermentation conditions /
- textural properties /
- sensory evaluation

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