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食品研究与开发:2024,45(6):167-173
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基于感官评价和微观结构的恩施玉米粑粑工艺优化及质量评价
(1.湖北民族大学 生物资源保护与利用湖北省重点实验室,湖北 恩施 445000;2.湖北民族大学 生物科学与技术学院,湖北 恩施 445000;3.湖北民族大学林学园艺学院,湖北 恩施 445000)
Process Optimization and Quality Assessment of Enshi Corn Pancake Based on Sensory Evaluation and Microstructure
(1.Hubei Key Laboratory of Biologic Resources Protection and Utilization,Hubei Minzu University,Enshi 445000,Hubei,China;2.College of Biological Sciences and Technology,Hubei Minzu University,Enshi 445000,Hubei,China;3.School of Forestry and Horticulture,Hubei Minzu University,Enshi 445000,Hubei,China)
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投稿时间:2022-08-09    
中文摘要: 恩施玉米粑粑是以玉米、糯米和白砂糖为原料经轻微自然发酵制得的特色产品,融合了玉米的清香和糯米的黏性,备受消费者的喜爱。为了实现其工业化生产,在单因素试验的基础上进行响应面试验,以感官评分为主要参考指标,结合质构特性和微观结构,优化得到恩施玉米粑粑的最优配方和工艺:以经过预处理的玉米面[玉米面∶水=2∶5(g/mL)混合加热至糊状]200 g 为基重,添加白砂糖12 g 和耐高糖酵母0.09 g,在29 ℃发酵3 h,再添加常温泡制12 h 的糯米100.0 g,装模后于100 ℃蒸制30 min,冷却包装后即得成品。经该工艺制得的恩施玉米粑粑质地柔软、色泽金黄,有玉米的清香和轻微的发酵风味,口感细腻,感官评分为80,弹性为0.603 mm,硬度为6 331.51 N,咀嚼性为2 994.807 N,黏性为-244.932 N,且工艺简便易操作,适用于工业化生产。
Abstract:Enshi corn pancake,a distinctive product made from corn,glutinous rice and white granulated sugar by mild natural fermentation,combines the fragrance of corn with the stickiness of glutinous rice and is very popular among local consumers.In order to achieve its industrial production,a response surface experiment was carried out on the basis of single-factor experiment.The sensory score was used as the main reference index,and the textural characteristics and microstructure were combined to optimize the optimal formula and process of Enshi corn pancake.Specifically,with 200 g of pretreated corn flour [mix corn flour and water at a ratio of 2∶5(g/mL)and heat until a paste form]as the base weight,12 g of white granulated sugar and 0.09 g of high-sugar-tolerant yeast were added,fermented at 29 ℃for 3 h,and then 100.0 g of glutinous rice,soaked at room temperature for 12 h,and steamed at 100 ℃for 30 min after loading into the mold.After cooling and packaging,the final product can be obtained.The Enshi corn pancake prepared by this process was soft in texture,golden in color,with corn fragrance and slight fermentation flavor.It had a delicate tasete,with a sensory score of 80,elasticity of 0.603 mm,hardness of 6 331.51 N,chewiness of 2 994.807 N,and stickness of-244.932 N.The process was simple and easy to operate,which was suitable for industrial production.
文章编号:202406023     中图分类号:    文献标志码:
基金项目:恩施州科技计划项目(XYJ2020000022);生物资源保护与利用湖北省重点实验室开放基金项目(PT012015);2021 年湖北民族大学生物科学与技术学院研究生科研创新项目(YX202109001)
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