基于模糊数学法优化藜麦-荞麦凉粉制备工艺
Optimization of Preparation Process of Quinoa-Buckwheat Jelly Based on Fuzzy Mathematical Method
余欣芸 1丁玉 1向燕 1刘文瑜 2赵保堂 1方斐 1赵辙1
作者信息
- 1. 甘肃农业大学食品科学与工程学院,兰州 730070
- 2. 甘肃省农业科学院畜草与绿色农业研究所,兰州 730070
- 折叠
摘要
本文以荞麦为主要原料,藜麦替代传统食用碱,研制藜麦-荞麦凉粉.经响应面实验结合模糊数学法,以色泽、气味、形态、质地为感官指标,对凉粉制作工艺进行优化,并对不同处理的凉粉进行质构特性的测定.结果表明,75℃加热时间1h,原料(荞麦:藜麦)为5∶1 g/g,液料比为3∶1 mL/g,复合胶(黄原胶∶卡拉胶∶瓜尔豆胶质量比为4∶5∶4)添加量为0.45%,在此条件下制备的凉粉的凝胶均匀,效果最佳,感官评分为87分.通过本实验研究以期为杂粮食品的研发提供一定的参考.
Abstract
In this paper,buckwheat was used as the main raw material,quinoa instead of traditional edible alkali,and quinoa-buckwheat jelly was prepared.Through response surface experiment and fuzzy mathematics method,color,odor,shape and texture were used as sensory indexes to optimize the production process of jelly.And the texture characteristics of different treatment of jelly were measured.The results revealed that when heating at 75℃for 1 h,the ratio of raw material(buckwheat:quinoa)was 5∶1 g/g,the ratio of liquid to material was 3∶1 mL/g,and the addition amount of compound glue(xanthan gum∶carrageenan∶guar gum mass ratio of 4∶5∶4)was 0.45%.Under these conditions,the gel of the jelly was uniform and the sensory score was 87.Through experimental research,it is expected to provide some reference for the study of coarse grain crops.
关键词
藜麦/荞麦/凉粉/模糊数学法Key words
quinoa/buckwheat/jelly/fuzzy mathematical method引用本文复制引用
基金项目
甘肃省大学生创新创业训练计划(S202210733023)
出版年
2024
NETL
NSTL
万方数据