摘要
以红豆粉、变性淀粉、魔芋粉的添加量和冲泡用水量为4个影响因素,以粥汤的感官品质为主要指标,在单因素试验的基础上,采用4因素3水平的正交试验优化方便粥酱料包的配方。结果表明:当酱料包中各成分的添加量为红豆粉3.0 g、变性淀粉2.0 g、魔芋粉0.15 g、赤藓糖醇3.0 g、植脂末1.0 g、水10 g时,再加入160 g的开水冲泡,得到的粥汤感官品质最佳。
Based on the single factor experiment,the orthogonal experiment with four factors and three levels was used to optimize the formula of convenient congee sauce.The four factors included the amount of red bean powder,modified starch,konjac powder and boiling water,and the sensory quality of congee soup was evaluated.The results showed that the optimum formula of the sauce was 3.0 g red bean powder,2.0 g modified starch,0.15 g konjac powder,3.0 g erythritol,1.0 g non-dairy powder and 10 g water,respectively.When 160 g of boiling water was added to the sauce,the sensory quality of congee soup was the best.
作者
沙文轩
吕天
陆赛博
蒋明均
顾悦
李华
Sha Wenxuan;Lyu Tian;Lu Saibo;Jiang Mingjun;Gu Yue;Li Hua(School of Tourism and Culinary Science,Yangzhou University,Yangzhou 225127,China)
出处
《现代食品》
2018年第22期142-145,共4页
Modern Food
关键词
方便粥
酱料包
红豆粉
感官评价
配方优化
Congee soup
Sauce
Red bean powder
Sensory evaluation
Formula optimization
