期刊论文

中文

湖南文理学院学报(自然科学版)

1672-6146

2014

03

37-41,45

10.3969/j.issn.1672-6146.2014.03.009

本校为第一机构

为提高米发糕的营养价值,试验将一定量的玉米粉添加到大米中制作玉米发糕.以感官评分为考察指标,在单因素试验的基础上,通过正交试验确定玉米发糕的最佳配方.结果表明:玉米粉和酵母添加量对感官评分影响显著.玉米发糕的最佳配方为:玉米粉添加量50%,酵母添加量0.5%,白糖添加量19%,加水量为75%（以大米和玉米粉总质量为基准）.以此最佳配方制备的玉米发糕玉米风味浓郁,品质最佳.

In order to enhance the nutritional value of fermented rice cake, fermented rice cakes with different ratio of corn powder were made. Adopting the sensory evaluation as evaluation index, orthogonal experiment was employed to optimize the formula of fermented rice cakes with corn on basis of single-factor experiments. The result indicated that quantity of corn powder and yeast had significant effect on sensory evaluation, the optimal formula of the fermented rice cake with corn was:corn powder 50%, yeast 0.5%, sugar 19%, water 75%(calculated on the basis of dry rice an corn flour mass, m/m). Th...