| 营养黑芝麻糊生产工艺的研究 |
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| 引用本文： | 张丽霞,黄纪念,宋国辉,芦鑫,孙强,张慧慧.营养黑芝麻糊生产工艺的研究[J].农产品加工．学刊,2012(1):30-34. |
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| 作者姓名： | 张丽霞 黄纪念 宋国辉 芦鑫 孙强 张慧慧 |
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| 作者单位： | 1. 河南省农科院农副产品加工研究所,河南郑州,450008
2. 河南农业大学食品科学技术学院,河南郑州,450002 |
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| 基金项目： | 河南省重大公益科研项目 |
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| 摘 要： | 通过预试验确定黑芝麻糊的基本配方,发现对黑芝麻糊品质有显著影响的因素是大米、分子蒸馏单甘酯、羧甲基纤维素钠(CMC-Na),然后进行单因素试验以确定各自的适宜范围,最后通过L(9 33)的正交试验和模糊数学评判得出该产品的最佳配方。试验结果表明,黑芝麻糊的最佳工艺配方为:黑芝麻20 g,大米20 g,白砂糖20 g,花生仁5 g,面粉5 g,单甘酯质量分数0.4%,CMC-Na质量分数1.0%。所得产品色泽均匀、组织细腻、冲调性良好、香甜可口。
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| 关 键 词： | 黑芝麻糊 工艺配方 模糊综合评价 |
Formula of Nutritional Black Sesame Paste |
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| ZHANG Li-xia
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HUANG Ji-nian
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SONG Guo-hui
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LU Xin
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SUN Qiang
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ZHANG Hui-hui.Formula of Nutritional Black Sesame Paste[J].Nongchanpin Jlagong.Xuekan,2012(1):30-34. |
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| Authors: | ZHANG Li-xia HUANG Ji-nian SONG Guo-hui LU Xin SUN Qiang ZHANG Hui-hui |
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| Institution: | 1.Institute of Agricultural Products Processing,He’nan Academy of Agriculture Sciences,Zhengzhou,He’nan 450008,China; 2.College of Food Science and Technology,He’nan Agricultural University,Zhengzhou,He’nan 450002,China) |
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| Abstract: | The basic formula of the black sesame paste is confirmed by references and pre-experiments.It is found that the factors such as rice,molecular distilled monoglycerides,sodium carboxymethyl cellulose(CMC-Na) significantly affected the quality of black sesame paste,and their suitable ranges are obtained on the basis of single factor tests.Through the L 9(3 3) orthogonal experimental and fuzzy mathematical comprehensive evaluation,the optimal formula of the product is finally confirmed as follows: black sesame 20 g,rice 20 g,sugar 20 g,peanut 5 g,flour 5 g,monoglyceride 0.4% and CMC-Na 1.0%.The obtained product has uniform color,exquisite tissue,nice dissolution,and sweet and delicious flavor. |
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| Keywords: | black sesame paste technical formula fuzzy mathematical comprehensive evaluation |
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