摘要：为提高传统米糕的品质，本课题以糯米粉和粳米粉为原料，以米糕的感官评分和质构特性为考察指标，分别研究了糯米粉与粳米粉的配比、水的添加量、糖的添加量、蒸煮时间以及瓜尔豆胶、黄原胶、变性淀粉、硬脂酰乳酸钠、单甘脂等添加量对崇明糕品质的影响，在此基础上进行了正交优化。研究结果表明：以崇明糕感官评定为评价指标，崇明糕的工艺配方为糯米粉80g、粳米粉20g、水50g、16g木糖醇、8g蔗糖和匀后蒸煮20min为最佳。以崇明糕的硬度、弹性、黏聚性、咀嚼性、回复性、感官为评价指标进行综合评价时，崇明糕的制作配方为复合添加剂的最优组合的添加量为：黄原胶0.4%、瓜尔豆胶0.2%、单甘脂0.3%、硬脂酰乳酸钠0.7%，该组合能有效降低崇明糕的硬度、咀嚼性，提高崇明糕的弹性、黏聚性、回复性，并提高感官品质，能有效改良崇明糕的品质。36588
毕业论文关键词：崇明糕；品质改良；质构特性；感官评价
Traditional rice cakes Quality Improvement Process Design
Abstract: In order to improve the quality of traditional rice cakes, the subject of glutinous rice flour and rice flour as raw material, sensory evaluation and texture properties of rice cakes as index, were investigated ratio of glutinous rice flour and rice flour, the amount of water added, the amount of sugar, cooking time, and guar gum, xanthan gum, modified starch, sodium stearoyl lactylate, monoglycerides influence the amount of fat and other Chongming cake quality, in this based on the orthogonal. The results showed that: Chongming cake sensory evaluation of evaluation, Chongming process recipe for the cake of glutinous rice flour 80g, rice powder 20g, water 50g, 16g xylitol, sucrose, and even after 8g 20min cooking is the best. Chongming cake hardness, elasticity, cohesiveness, chewiness, resilience, sensory evaluation when a comprehensive evaluation, Chongming cake Recipes for the optimal combination of compound additive dosage: 0.4% xanthan gum, Guar gum 0.2% monoglyceride 0.3%, 0.7% sodium stearoyl lactylate, this combination can effectively reduce Chongming cake hardness, chewiness, increase the flexibility of Chongming cake, cohesiveness, resilience, and improved sensory quality can effectively improve the quality of Chongming cake...
KeyWords: Chongming rice cake, quality Improvement, texture properties, csensory evaluation
目录
1 绪论    1
1.1 本课题国内外的发展概况及存在的问题    1
1.1.1崇明糕概述    1
1.1.2糯米概述    1
1.1.3粳米概述    1
1.1.4崇明糕的加工工艺    2
1.1.5崇明糕的生产中的问题    2
1.1.6淀粉回生的研究    2
1.1.7淀粉回生的机制    2
1.1.8淀粉回生的影响因素    3
1.1.9淀粉回生度的测定方法    4
1.1.10淀粉回生的控制方法    5
1.2本课题的研究目的和意义    6
1.3 本课题主要研究内容    7
2 实验材料和方法    8
2.1 实验材料    8
2.1.1 原料和试剂    8
2.1.2 实验器材与设备    8
2.2 实验方法    8
2.2.1 崇明糕配方实验    8
2.2.2甜剂代替蔗糖实验    9
2.2.3增稠剂和乳化剂单因素实验    9
2.2.4增稠剂和乳化剂复配实验    9
2.2.5崇明糕的感官评价    10
3 结果与讨论    11
3.1 崇明糕配方确定    11
3.2甜剂替代蔗糖的研究    13
3.2.1木糖醇替代蔗糖后对崇明糕感官品质的影响    14 传统米糕品质改良工艺设计:http://www.751com.cn/shiping/lunwen_35098.html