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投稿时间：2022-08-24
投稿时间：2022-08-24
中文摘要: 以黑籼粘米和黑粳粘米为原料，通过单因素试验及正交试验，探索黑米全粉凝胶的工艺条件，利用感官评价及质构仪测定凝胶的硬度、弹性、黏性、内聚性、咀嚼性及感官评分。结果表明，黑籼粘米全粉制备凝胶的较优工艺条件为米浆浓度40%、煮制温度100 ℃、煮制时间10 min；黑粳粘米全粉制备凝胶的较优工艺条件为米浆浓度35%、煮制温度100 ℃、煮制时间30 min。该工艺制得凝胶产品软硬适中、米香味浓郁、可塑性较强、适用于米糕生产；两种黑米全粉凝胶质构（硬度、胶黏性、弹性）指标综合效果的影响大小依次为米浆浓度＞煮制温度＞煮制时间。
Abstract:Using black indica rice and black japonica rice as raw materials，the process conditions of the gel from black rice powder were explored through single factor test and orthogonal test. The hardness，elasticity，viscosity，cohesion，chewiness and sensory scores of the gel were measured by sensory evaluation and texture analyzer. The results showed that the optimal conditions for preparing gel from black indica rice powder were 40% rice pulp，cooking temperature 100 ℃and cooking time 10 min.The optimal conditions for preparing gel from black japonica rice powder were 35% rice pulp，cooking temperature 100 ℃and cooking time 30 min.The gel product produced under these conditions was moderately soft and hard，with rich flavor of rice and strong plasticity，which was suitable for rice cake production. The comprehensive effect of texture indexes（hardness，viscosity，elasticity）of the gel from the two black rice powders was in the order of rice pulp concentration＞cooking temperature＞cooking time.
keywords: gel from black rice process optimization texture characteristics texture profile spectrum sensory evaluation microstructure
文章编号：202409019 中图分类号： 文献标志码：
基金项目:科技先锋队“强农富农”“六个一”专项行动项目（桂农科盟202315）；广西高等学校高水平创新团队及卓越学者计划（桂教人才［2020］6 号）；2023 年度广西高校中青年教师科研基础能力提升项目（2023KY1400）
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