摘要
为了得到糄粑的最适发酵条件,对糄药添加量、糄药的添加方式、发酵温度及发酵时间等进行单因素实验,在单因素实验的基础上,选取糄药添加量、发酵温度、发酵时间等三个因素进行正交实验,通过对糄粑成品的感官评定、复水时间、复水率进行分析.结果表明:糄粑的最佳发酵条件为糄药的添加量为2 %,糄药添加方式为外裹,发酵温度为24℃,发酵时间为48 h.制得的糄粑形态美观,香气浓郁,色泽均匀,口感柔和,复水时间短,复水率高.
In order to obtain the optimum fermentation conditions Bian cake,the adding way and the amount of the drug,fermentation temperature and time can influence the quality of the bian cake.Each factor conduct single factor experiment is adopted,based on the single factor experiment and select those three factors conduct orthogonal experiment,and analysis Bian cake by sensory evaluation,rehydration time and rehydration rate.The results showed that the optimum fermentation conditions for Bian drug does was 2%,add Bian drug manner was wrapped,fermentation temperature was 24℃and the fermentation time was 48h.The resulting of the bian cake has beautiful shape,aroma,uniform color,soft texture,short rehydration time and high rehydration rate.
作者
宾冬梅
李倩
易诚
刘小帅
BIN Dong-mei;LI Qian;YI Cheng;LIU Xiao-shuai(School of Life Science and Environment,Hengyang Normal University,Hengyang Hunan 421008,China;Hengyang Nuoxiang Ecological Agriculture Development Co.Ltd.,Hengyang Hunan 421202,China)
出处
《衡阳师范学院学报》
2019年第3期87-92,共6页
Journal of Hengyang Normal University
基金
衡阳市科学技术发展计划项目(2017KJ164)
关键词
糄粑
发酵技术
质量
Bianba cake
fermentation
quality
