摘要
为研究麦仁营养灌肠的制备工艺和配方,采用传统配料和现代工艺,经腌制、斩拌和烘烤研制麦仁营养灌肠。以麦仁、大豆组织蛋白,改性玉米淀粉作为基料,设计正交试验,研究不同添加量对麦仁营养灌肠感官评定和质构特性的影响。试验结果表明:麦仁添加量对灌肠感官和成型质量影响最大,而玉米改性淀粉对其影响最小;大豆组织蛋白对复合灌肠感官特性和组织质量起关键作用;最佳配比为麦仁5%、大豆组织蛋白6%、玉米改性淀粉8%,产品因麦仁的添加达到去腥除腻,适当增加灌肠的硬度、胶着性和咀嚼性,产品的风味独特、组织结构和质地良好。
Wheat germ was used as raw materials,enemas with wheat germ was produced by combination of traditional ingredients and modern technology.The wheat germ,soybean tissue protein,corn starch modified were selected as a single-factor,designing a orthogonal experiment to study the effects of different concentrations on sensory assessment and texture characteristics.The results showed the effect of wheat germ concentration was the biggest,but the influence of corn starch modified was minimum;and soybean tissue protein played a critical role on sensory characteristica and texture quality.The optimum ratio was wheat germl 5%,soybean tissue protein 6%,corn starch modified 8%.
出处
《现代食品科技》
EI
CAS
2011年第9期1096-1100,共5页
Modern Food Science and Technology
基金
河南省教育厅自然科学研究计划项目(2010A550007)
关键词
麦仁
灌肠
感官评定
质构
wheat germ
enemas
sensory assessment
texture
