发酵银杏果粉汤圆粉团的研制

研究了以发酵银杏果粉为主要原料制作汤圆粉团的技术,以感官品质、质构、冻裂率和汤圆粉团汤浊度为指标,在单因素试验的基础上,以感官评分为响应值,通过响应面分析对发酵银杏果粉汤圆粉团的配方进行优化.结果 表明:糯米粉和发酵银杏果粉组成的混合粉为100 g,其中发酵银杏果粉添加量30 g,每100 g混合粉中添加白砂糖35 g、谷朊粉1.85 g、磷酸酯淀粉0.30 g,该配方下制成的发酵银杏果粉汤圆感官评分为97.7±0.8分,与模型预测值97.63分基本一致,产品品质显著高于对照组汤圆粉团,感官评分提高了11.3％,冻裂率下降了75％,胶粘性降低了40.7％,浊度和咀嚼性无显著性变化,硬度适度增加.发酵银杏果粉汤圆粉团的各项指标符合国家标准的要求,品质高,有广阔的市场前景,为银杏果的高效利用开创了新的途径.

Development of Fermented Ginkgo Seed Powder Glutinous Rice Ball

The technology of making glutinous rice ball with fermented ginkgo seed powder as the main raw material was studied. The sensory quality, texture, frost cracking rate and turbidity of glutinous rice ball soup were taken as indexes. On the basis of single factor tests, the formula of glutinous rice ball with fermented ginkgo seed powder was optimized by response surface analysis using sensory score as response value. The results showed that the best formula was as follows: mixture flour consisted of glutinous rice flour and fermented ginkgo seed powder 100 g, among which fermented ginkgo seed powder 30 g, white granulated sugar 35 g, gluten powder 1.85 g and phosphate starch 0.30 g. The sensory score of the prepared fermented ginkgo seed powder glutinous rice ball (FGPG) was 97.7±0.8, which was basically consistent with the model prediction value of 97.63. The quality of FGPG was significantly higher than that of the control group, the sensory score increased by 11.3%, the frost crack rate and adhesiveness reduced by 75% and 40.7%, respectively. There was no significant change in turbidity and chewiness, while the hardness increased moderately. Moreover, the index of FGPG meeted the requirements of national standards, with high quality and broad market prospects, which will opens up a new way for the efficient utilization of ginkgo seed.