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傳統米糕品質改良工藝設計

時間:2019-06-23 21:34來源:畢業論文
為提高傳統米糕的品質,本課題以糯米粉和粳米粉為原料,以米糕的感官評分和質構特性為考察指標,分別研究了糯米粉與粳米粉的配比、水的添加量、糖的添加量、蒸煮時間以及瓜爾

摘要:為提高傳統米糕的品質,本課題以糯米粉和粳米粉為原料,以米糕的感官評分和質構特性為考察指標,分別研究了糯米粉與粳米粉的配比、水的添加量、糖的添加量、蒸煮時間以及瓜爾豆膠、黃原膠、變性淀粉、硬脂酰乳酸鈉、單甘脂等添加量對崇明糕品質的影響,在此基礎上進行了正交優化。研究結果表明:以崇明糕感官評定為評價指標,崇明糕的工藝配方為糯米粉80g、粳米粉20g、水50g、16g木糖醇、8g蔗糖和勻后蒸煮20min為最佳。以崇明糕的硬度、彈性、黏聚性、咀嚼性、回復性、感官為評價指標進行綜合評價時,崇明糕的制作配方為復合添加劑的最優組合的添加量為:黃原膠0.4%、瓜爾豆膠0.2%、單甘脂0.3%、硬脂酰乳酸鈉0.7%,該組合能有效降低崇明糕的硬度、咀嚼性,提高崇明糕的彈性、黏聚性、回復性,并提高感官品質,能有效改良崇明糕的品質。36588
畢業論文關鍵詞:崇明糕;品質改良;質構特性;感官評價
Traditional rice cakes Quality Improvement Process Design
Abstract: In order to improve the quality of traditional rice cakes, the subject of glutinous rice flour and rice flour as raw material, sensory evaluation and texture properties of rice cakes as index, were investigated ratio of glutinous rice flour and rice flour, the amount of water added, the amount of sugar, cooking time, and guar gum, xanthan gum, modified starch, sodium stearoyl lactylate, monoglycerides influence the amount of fat and other Chongming cake quality, in this based on the orthogonal. The results showed that: Chongming cake sensory evaluation of evaluation, Chongming process recipe for the cake of glutinous rice flour 80g, rice powder 20g, water 50g, 16g xylitol, sucrose, and even after 8g 20min cooking is the best. Chongming cake hardness, elasticity, cohesiveness, chewiness, resilience, sensory evaluation when a comprehensive evaluation, Chongming cake Recipes for the optimal combination of compound additive dosage: 0.4% xanthan gum, Guar gum 0.2% monoglyceride 0.3%, 0.7% sodium stearoyl lactylate, this combination can effectively reduce Chongming cake hardness, chewiness, increase the flexibility of Chongming cake, cohesiveness, resilience, and improved sensory quality can effectively improve the quality of Chongming cake... 源`自!六^維"論^文;網www.aftnzs.live
KeyWords: Chongming rice cake, quality Improvement, texture properties, csensory evaluation
目錄
1 緒論    1
1.1 本課題國內外的發展概況及存在的問題    1
1.1.1崇明糕概述    1
1.1.2糯米概述    1
1.1.3粳米概述    1
1.1.4崇明糕的加工工藝    2
1.1.5崇明糕的生產中的問題    2
1.1.6淀粉回生的研究    2
1.1.7淀粉回生的機制    2
1.1.8淀粉回生的影響因素    3
1.1.9淀粉回生度的測定方法    4
1.1.10淀粉回生的控制方法    5
1.2本課題的研究目的和意義    6
1.3 本課題主要研究內容    7
2 實驗材料和方法    8
2.1 實驗材料    8
2.1.1 原料和試劑    8
2.1.2 實驗器材與設備    8
2.2 實驗方法    8
2.2.1 崇明糕配方實驗    8
2.2.2甜味劑代替蔗糖實驗    9
2.2.3增稠劑和乳化劑單因素實驗    9
2.2.4增稠劑和乳化劑復配實驗    9
2.2.5崇明糕的感官評價    10
3 結果與討論    11
3.1 崇明糕配方確定    11
3.2甜味劑替代蔗糖的研究    13
3.2.1木糖醇替代蔗糖后對崇明糕感官品質的影響    14 傳統米糕品質改良工藝設計:http://www.aftnzs.live/shiping/20190623/35098.html
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