紫薯松糕加工工艺优化及贮藏特性研究

贾兴; 周裔彬; 王乃富; 汪名春

doi:10.3969/j.issn.2096-1553.2016.4.009

Volume 31 Issue 4

July 2016

Article Contents

Abstract

References

JIA Xing, ZHOU Yi-bin, WANG Nai-fu and et al. Study on the production technology and storage characteristics of purple sweet potato muffin[J]. Journal of Light Industry, 2016, 31(4): 60-68. doi: 10.3969/j.issn.2096-1553.2016.4.009

Citation: JIA Xing, ZHOU Yi-bin, WANG Nai-fu and et al. Study on the production technology and storage characteristics of purple sweet potato muffin[J]. Journal of Light Industry, 2016, 31(4): 60-68. doi: 10.3969/j.issn.2096-1553.2016.4.009 shu

Study on the production technology and storage characteristics of purple sweet potato muffin

School of Tea and Food Science and Technology, Anhui Agriculture University, Hefei 230036, China

Received Date: 2016-04-13
Available Online: 2016-07-15

Abstract

Purple sweet potato flour was added to the traditional muffin to make purple sweet potat muffin.The amount of water,ratio of flours and amount of sugar on the texture and sensory characteristics of purple sweet potato muffin was analyzed by single factor and orthogonal experiments.Production technology of purple sweet potato was optimized,and traditional and purple sweet potato muffin were stored at 4℃ and their storage characteristics were compared.The results showed that the optimum processing conditions for purple sweet potato muffin were:water amount,50 wt%; ratio of glutinous rice flour,japonica rice flour and purple sweet potato flour,4:2:4; sugar amount,25 wt%.Under 4℃ storage,the moisture content and water-holding capacity traditional and purple sweet potato muffin were decreased with the increase of storage time.During the whole storage time,the moisture content and water-holding capacity of purple sweet potato muffin were higher than traditional muffin.With the increase of storage time,the hardness,adhesion,chewiness and springiness of the two kinds of muffin increased at first and then decreased.With the increase of storage time,the starch structure changed from A to V type in the two kinds of muffin.At the same storage time,the starch crystallinity degree of traditional muffin was higher than purple sweet potato muffin.
- purple sweet potato muffin,
- process optimization,
- storage characteristics
References
1. [1]
  陈洁.紫薯淀粉品质特性的研究与应用[D].福州:福建农林大学,2014.
2. [2]
  中华人民共和国卫生部.食品安全国家标准食品中水分的测定:GB 5009.3-2010[S].北京:中国标准出版社,2010.
3. [3]
  中华人民共和国卫生部.食品安全国家标准食品中灰分的测定:GB 5009.4-2010[S].北京:中国标准出版社,2010.
4. [4]
  中国国家标准化管理委员会.粮油检验粮食、油料中淀粉含量测定:GB/T 5514-2008[S].北京:中国标准出版社,2008.
5. [5]
  中华人民共和国卫生部.食品安全国家标准食品中蛋白质的测定:GB 5009.5-2010[S].北京:中国标准出版社,2010.
6. [6]
  中华人民共和国卫生部.食品中脂肪的测定:GB/T 5009.6-2003[S].北京:中国标准出版社,2003.
7. [7]
  中华人民共和国卫生部.保健食品中前花青素的测定:GB/T 22244-2008[S].北京:中国标准出版社,2008.
8. [8]
  中华人民共和国卫生部.植物类食品中粗纤维的测定:GB/T 5009.10-2003[S].北京:中国标准出版社,2003.
9. [9]
  范明顺,张崇玉,张琴,等.双波长分光光度法测定高粱中直链淀粉和支链淀粉[J].中国酿造,2008,21:85.
10. [10]
  纪莹.传统米糕松糕的货架期预测模型研究[D].无锡:江南大学,2007.
11. [11]
  汪明春,刁苏晨,朱培蕾,等.菊糖米糕的工艺及感官质构评定[J].食品工业科技,2015,(11):251.
12. [12]
  KIM H S,KIM K M,HAN G J,et al.Effect of wheat flour addition on retardation of retrogradation in waxy rice cake,Ingeolmi[J].J Korean Soc Appl Biol Chem,2015,58(2):285.
13. [13]
  NILUFER-ERDIL D,SERVENTI L,BOYACIOGLU D,et al.Effect of soy milk powder addition on staling of soy bread[J].Food Chemistry,2012,131:1132.
14. [14]
  JI Y,ZHU K,QIAN H,et al.Staling of cake prepared from rice flour and sticky rice flour[J].Food Chemistry,2007,104,53.
15. [15]
  HOOVER R,MANUEL H.Effect of heat-moisture treatment on the structure and physicochemical properties of normal maize,waxy maize,dull waxy maize and amylomaize V starches[J].J Cereal Sci,1996,23:153.
16. [16]
  PATELA B K,WANISKAB R D,SEETHARAMAN K.Impact of different baking processes on bread firmness and starch properties in breadcrumb[J].Journal of Cereal Science,2005,42:173.
17. [17]
  GOMEZ M,RONDA F,BLANCO C A,et al.Effect of dietary fibre on dough rheology and bread quality[J].European Food Research and Technology,2003,216,51.
18. [18]
  SCHIRALDI A,PIAZZA L,RIVA M.Bread staling:a calorimetric approach[J].Cereal Chemistry,1996,73:32.
19. [19]
  LOPEZ-RUBIO A,FLANAGAN B M,GILBERT E P.Molecular rearrangement of starch during in vitro digestion:toward a better understanding of enzyme resistant starch formation in processed starches[J].Biomacromolecules,2008,9(7):1951.
Proportional views

Cited By

Periodical cited type(5)

1.	陈顺心，刘海波，陈亚蓝，吴亚利. 抹茶板栗松糕的研制[J]. 农产品加工. 2023(06) :21-26 .
2.	黄卉卉. 紫薯茯苓松糕加工工艺优化[J]. 现代食品. 2022(09) :42-46 .
3.	张强，吴玉琴，李仲识，周裔彬. 藕粉松糕的制作工艺优化及贮藏特性研究[J]. 粮食与油脂. 2021(12) :117-120+131 .
4.	刘溪，吴婷婷，李京益. 五香糕方的改良与制作[J]. 现代食品. 2020(21) :85-87+91 .
5.	胡明珍，许紫云，侯歆，高雪，赵丽艳. 紫薯肉糕的加工工艺研究[J]. 吉林农业. 2018(18) :125 .