Orthogonal Test for Optimizing the Formulation of Mochi
In order to make a mochi with good springiness and chewiness,the effects of raw material such as hydroxypropyl distarch phosphate(HDP),glutinous rice flour(GRF),lactic acid(LA)and xanthan gum(XG)on the texture of mochi were studied in this paper.The effects of the amount of LA(0-3.50 g/kg),the amount of XG(0-1.75 g/kg)and the ratio of the amount of GRF and the amount of HDP(GRF∶HDP,0∶5-5∶0)on the texture of mochi were investigated separately,followed by the optimization of formulation using orthogonal test.And the total amount of GRF and HDP was 195.80 g/kg.The results showed that the hardness of mochi was negatively correlated with the amount of LA,and positively correlated with the amount of XG and the amount of HDP.Cohesiveness was negatively correlated with the amount of XG.Chewiness and resilience were positively correlated with the amount of HDP.The optimal formulation was lactic acid of 0.70 g/kg,xanthan gum of 1.05 g/kg and GRF∶HDP of 0∶5(HDP of 195.80 g/kg)in orthogonal test.
万方数据
维普
