摘要
米糕是我国风味独特的传统食品,加入杂粮可以丰富米糕营养价值,但会导致米糕出现口感差、外形塌陷等问题.利用常压预蒸煮处理红豆、薏米后,以硬度、咀嚼性、黏性、比容为指标基于混料试验设计优化出软硬适中、成型度好的红豆薏米糕配方;根据其风味、色泽和贮藏过程中的质构变化,研发一款感官品质佳、耐贮藏的米糕.研究发现,随着红豆、薏米含量的增加,米糕的硬度、咀嚼性、黏性逐渐变小,但成型度变差,颜色呈暗红色.红豆薏米糕表现出与 白米糕不同的风味,芳香物质更丰富,甜香气味明显,苦的回味和涩的回味不明显.红豆和薏米的添加提高了米糕的抗老化特性,在4 ℃贮藏过程中保持较好的质构特性.红豆薏米糕最佳配方为米浆70.70％、红豆浆19.70％、薏米浆8.70％,所得杂粮米糕比容好、质构佳、口感丰富、抗老化特性好.
Abstract
Rice cake is a traditional Chinese food with unique flavor.The addition of coarse grain can enrich the nutritional value of rice cake,but it leads to problems such as poor taste and appearance collapse of rice cake.The adzuki bean and coix seed were precooked by normal pressure,the recipe of adzuki bean coix seed rice cakes with moderate hardness and good shape was optimized by mix test design with hardness,chewiness,stickness,and specific volume as indexes.The rice cake formula with good sensory quality and storage resistance was optimized,according to its flavor,color and texture change in the storage process.The study found that as the content of adzuki bean and coix seed increased,the hardness,chewiness,and gumminess of rice cake gradually decreased,but the degree of shaping became worse and the color became dark red.Different from white rice cake,the aromatic substance of adzuki bean coix seed rice cakes were more abundant,and presented sweeter and more fragrant flavor,bitter aftertaste and astringent aftertaste were not obvious.The addition of adzuki bean and coix seed improved the anti-aging characteristic of rice cake,and maintains a good texture characteristic during storage at 4 ℃.The optimum formula of ad-zuki bean coix seed rice cakes was 70.70％of rice milk,19.70％of adzuki bean milk,8.70％of coix seed milk.The obtained rice cake presented a large specific volume,good texture,rich mouth feel,and excellent anti-aging characteristic.
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