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投稿时间：2020-01-07
投稿时间：2020-01-07
中文摘要: 以红枣、核桃作为基本原料加工新型红枣核桃汤圆，研究馅料量、糯米粉量、调配汁水量对产品感官评分的影响，在单因素试验的基础上以感官评分为响应值进行响应面优化试验。结果表明：红枣粉∶核桃粉质量比为1∶1，馅料量6.5 g，糯米粉量8 g，调配汁水量5 mL，此时汤圆的感官评分为93.74分。此条件下制得的汤圆外形完整没有褶皱破裂，颜色纯正，香气浓厚，口感好，味道鲜香。
Abstract:New dates and walnuts glutinous rice ball were processed with red dates and walnuts as basic raw materials.The effects of the amount of fillings，glutinous rice flour，and the amount of juice on the sensory score of the product were studied.The sensory score was used as the response value to optimize the response surface based on a single factor test test.The results showed that jujube powder∶walnut powder quality ratio was 1 ∶1，the filling amount was 6.5 g，the glutinous rice powder amount was 8 g，and the juice volume was 5 mL and the sensory score was 93.74.The shape of the glutinous rice ball obtained under this condition was complete without wrinkles and cracks，the color was pure，the aroma was strong，the taste was good，the taste was delicious.
keywords: jujube walnut glutinous rice ball optimization technology
文章编号：202011026 中图分类号： 文献标志码：
基金项目:山西农谷建设科研专项项目（SXNGJSKYZX201902）；山西省重点研发计划重点项目（201703D211001-06-03）
| 作者 | 单位 |
| 卫丽夙，牛晓峰，魏巍，孟慧芳，王愈 | 山西农业大学食品科学与工程学院，山西晋中030801；山西省农畜产品加工研究生教育创新中心，山西晋中030801；太原六味斋实业有限公司，山西太原030006 |
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