摘要
以粳米为原料制作发酵米粉糕。研究了不同谷朊粉添加量、发酵时间和发酵温度等加工工艺对发酵米粉糕品质的影响,并通过正交实验对工艺进行了优化。结果表明:制备发酵米粉糕的最佳工艺条件为:谷朊粉添加量为18%,发酵时间为80min,发酵温度为39℃。得到的发酵米粉糕表皮光滑、气孔均匀、颜色较白、有米香气味,硬度和弹性较好,分别达到3812·2g和0·916。
Effects of different contents of gluten, water, different fermentation time and different fermentation temperature on the quality of fermented rice cake were studied.The condition was optimized by orthogonal experiments.The results showed that the optimal technology of fermented rice cake was adding 18% gluten, fermenting at 39℃ for 80min.Fermented rice cake exhibited smooth skin, uniform stomata, white color, aroma of rice,and had good hardness and springiness,which reached 3812.2g and 0.916 , respectively.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第5期253-255,共3页
Science and Technology of Food Industry
基金
青岛农业大学高层次人才启动基金(630511)
关键词
发酵米粉糕
谷朊粉
发酵
品质
fermented rice cake
gluten
fermentation, quality
