包装与食品机械Issue(4)：9-12,72,5.DOI:10.3969/j.issn.1005-1295.2013.04.003
黑糯米糕的配方优化研究
Optimization of Formulation on the Black Glutinous Rice Cake
摘要
Abstract
Black glutinous rice cake was made with whole black glutinous rice as the main raw material , and with monoglycerides ,β-CD and guar gum as compound improver .Sensory evaluation and hardness were taken as criteria , and the optimization of the formulation and preparation techniques of black glutinous rice cake were achieved by orthogonal array design .The optimum formulation consisted of 0.8% compound im-prover (monoglycerides/β-CD/guar gum=3∶1∶2).The optimum preparation parameters are as follows ,black glutinous rice/water ratio ( 1/3 ) , sugar ( 25%) and cooking time ( 40 min ) .The optimized formulation of black glutinous rice cake is reasonable in prescription , practicable in techniques , slow in staling and good in aspect and texture and eating sense .关键词
黑糯米糕/制作工艺/配方Key words
black glutinous rice cake/preparation techniques/formulation分类
轻工纺织引用本文复制引用
张钟,胡怀玉,王丽..黑糯米糕的配方优化研究[J].包装与食品机械,2013,(4):9-12,72,5.基金项目
广东省高等学校人才引进项目（201192）；广东石油化工学院人才引进项目 （）
