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以苦荞粉、谷朊粉、高筋粉、鸡蛋、木糖醇、麦芽糖醇等为主要原料生产了一款无糖苦荞沙琪玛,通过单因素实验和正交实验确定了苦荞粉用量、高筋粉用量、糖浆用量及沙琪玛改良剂的最佳用量。实验结果表明,主要原料苦荞粉、谷朊粉、高筋粉组成混合粉,其质量比为48∶12∶40。糖浆用量为混合粉质量的45%,改良剂用量为混合粉质量的0.3%。血糖生成指数体外实验结果表明,无糖苦荞沙琪玛的血糖生成指数GI:63显著(p<0.05)低于经典沙琪玛GI:76,属于中GI食品,更适合肥胖者和中老人特殊人群食用。 相似文献
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黑木耳蛋糕生产工艺研究 总被引:1,自引:0,他引:1
以低筋粉、黑木耳为主要原料,研制黑木耳蛋糕。采用单因素和正交试验,以蛋糕比容和感官评分为评价标准,优化工艺参数。结果表明:最优条件为打蛋时间6 min、焙烤温度170℃、焙烤时间40 min,黑木耳粉粒径120μm,以低筋粉质量为基准黑木耳粉添加量2%、绵白糖添加量80%、蛋糕油添加量4%,在此条件下,黑木耳蛋糕表皮油润,口感松软。 相似文献
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目的:以低筋小麦粉为主要原料,添加北虫草粉、鸡蛋液、黄奶油、白砂糖等制作北虫草蛋卷。方法:通过单因素实验和响应面试验构建Box-Behnken多元回归模型,对北虫草蛋卷的配方进行优化,通过TMS-PRO质构仪进行质构特性测定,根据食品安全国家标准测定产品性能指标。结果:以低筋小麦粉总量为基准,当北虫草粉添加量为6%、鸡蛋液添加量为25%、白砂糖添加量为30%、黄奶油添加量为37%,在此条件下,北虫草蛋卷感官评分为91.0。各项性能指标均符合国家安全标准,且具有良好的持水性与持油性,北虫草蛋卷硬度为34.03±0.49 N;黏着性为-1.34±0.01 N·s;凝聚性为0.13±0.01 mJ;咀嚼性为3.36±0.23 N;弹性为0.76±0.01 mm。结论:相较于全粉蛋卷,北虫草蛋卷具有高蛋白、高虫草素、高持水性、低脂肪和低持油性的特点,营养价值更优。 相似文献
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为改善高马铃薯全粉含量面团的品质特性,以普通面粉和马铃薯全粉为原料,研究了3种不同改良剂对含50%马铃薯全粉面团流变学特性的影响。结果表明,随谷朊粉、蛋清粉、海藻酸钠添加量的增加,面团的抗拉力呈先增大后减小的趋势。当谷朊粉、蛋清粉、海藻酸钠添加比例分别为4.5%、7%、0.6%时,面团抗拉力最大;流变学实验表明,添加改良剂的面团弹性模量和粘性模量均随着频率的不断增加而增大,且弹性模量均大于粘性模量。与对照组相比,添加改良剂能明显增加混合体系的粘弹性。添加改良剂后面团的损耗角正切值tanδ均小于1,表明改良剂的添加增强了面团的固体性质,使面团的机械强度增大。 相似文献
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Pablo Martín Palavecino Mariela Cecilia Bustos María Belén Heinzmann Alabí Melani Solange Nicolazzi María Cecilia Penci Pablo Daniel Ribotta 《Journal of food science》2017,82(9):2085-2093
Sorghum is an underutilized cereal in human food production, despite its flour being a potential gluten‐free (GF) source in the development of several foods. Thus, the aim of the present investigation was to evaluate the effects and interactions of different ingredients on cooking quality and texture of GF pasta. Egg albumen (A), egg powder (E), xanthan gum (X), and pregelatinized corn starch (P) were used as ingredients, and Box‐Behnken experimental design was applied to study the effects of these ingredients on pasta cooking behavior, color, and texture attributes. Responses were fitted to a second order polynomial equation, and multivariable optimization was performed using maximization of general desirability. Next, optimal formulations were validated, compared with two commercial gluten‐free pastas by sensory evaluation, and finally, an industrial assay was carried out. Regression coefficients indicated that A and P improved cooking properties while A and E contributed the most to improving the pasta textural properties. As, X and P effects varied depending on the kind of sorghum flour used, the optimal formulations levels were different, but in both cases these models were satisfactory and capable of predicting responses. The industrial assay was carried out with white sorghum flour because it showed a higher acceptability in the sensory evaluation than brown sorghum flour pasta. This industrially made pasta resulted in slightly better cooking properties than the laboratory produced one, with the formulation adapting well to the conventional wheat pasta industrial process. Gluten‐free sorghum pasta was produced, showing good cooking and textural properties and being a suitable option for gluten‐sensitive individuals. 相似文献
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目的 研究穇子馒头生产工艺及其抗氧化性.方法 采用单因素试验和正交试验,以感官评分为评价指标,研究穇子粉添加量、谷朊粉添加量、酵母的添加量和发酵时间对馒头品质的影响,并通过羟基自由基清除法分析穇子馒头的体外抗氧化效果.结果 穇子馒头的最佳工艺条件为:以高筋面粉100 g为基准,穇子粉添加量20 g、谷朊粉添加量15 g... 相似文献
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