摘要
以面粉、黑米粉、山药粉及白砂糖为主要原料,研制黑米山药薄饼并对其品质进行测定。试验以感官评分为评价指标,通过单因素试验和正交试验优化黑米山药薄饼的工艺配方,并测定薄饼的质构特性、营养成分及抗氧化活性。结果表明,黑米山药薄饼的最佳工艺配方为以100 g面粉计,各组分用量为黑米粉40 g,山药粉20 g,白砂糖24 g,水250 g,该配方下薄饼咀嚼性能良好,其水分含量为(46.20±0.98)%,蛋白质含量为(7.11±0.21)%,脂肪含量为(0.54±0.02)%,总糖含量为(61.06±1.86)%,多酚含量为(0.155±0.007)mg/100 g。黑米山药薄饼多酚提取液质量浓度为0.027 mg/mL时对DPPH自由基清除率为64.27%,对羟基自由基的清除率为88.48%。制备得到了黑米山药薄饼,并对其品质进行了测定,研究结果可为相关产品开发应用提供一定的理论依据。
In this experiment,flour,black rice flour,yam powder and white sugar were used as the main raw materials to develop black rice-yam pancakes,and their quality was also determined.Taking sensory score as evaluation index,the formula of black rice-yam pancake was optimized by single factor experiment and orthogonal experiment,and the texture characteristics,nutritional components and antioxidant activity of the pancake were determined.The results showed that the optimum formula of black rice-yam pancake was as follows:100 g flour,40 g black rice flour,20 g yam flour,24 g white sugar and 250 g water.Under this condition,the pancake had good chewing performance.Its moisture content was(46.20±0.98)%,protein content was(7.11±0.21)%,fat content was(0.54±0.02)%,total sugar content was(61.06±1.86)%,and polyphenol content was(0.155±0.007)mg/100 g.When the concentration of polyphenol extract was 0.027 mg/mL,the scavenging rates of DPPH radical and hydroxyl radical was 64.27%and 88.48%,respectively.The black rice-yam pancakes were prepared in this study,and their quality was measured.The research results could provide a certain theoretical basis for practical development and application.
作者
史宇杰
薛勤杰
李慧敏
邵欣怡
王荣浩
郭维轩
陈泳泽
云少君
冯翠萍
SHI Yujie;XUE Qinjie;LI Huimin;SHAO Xinyi;WANG Ronghao;GUO Weixuan;CHEN Yongze;YUN Shaojun;FENG Cuiping(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong,Shanxi 030801,China)
出处
《农产品加工》
2024年第20期60-64,共5页
Farm Products Processing
基金
山西农业大学大学生创新创业训练计划项目(2022年)。
关键词
黑米
山药
薄饼
质构
营养成分
抗氧化活性
black rice
yam
pancake
texture
nutritional ingredient
antioxidant activity
