莼菜水馒头制作配方的优化

以感官评价和失水率作为评判标准,通过单因素实验分析、单纯形格子法和响应面优化方法,探究莼菜、菱角粉、葛根粉、马蹄粉、糖浓度和琼脂粉等最佳配比,研制出一种莼菜水馒头新型功能食品。最佳配方为:(100 mL水为标准,百分比皆为占水的比例)莼菜7.29%、菱角粉2.54%、葛根粉0.62%、马蹄粉0.20%、蔗糖6.74%、琼脂1.88%,在此条件下,制备的产品感官评分为78.58,失水率为3.70%,综合得分为0.93。产品口感滑嫩,软硬适中,具有浓郁的菱角和莼菜的香气。

Formulation Optimization of the Gel Food with Brasenia schreberi

Based on sensory evaluation and water loss rate,a new functional gel food of Brasenia schreberi was developed by single factor experiment,simplex lattice method and response surface optimization methodology to explore the optimum ratio of Brasenia schreberi,Trapa bispinosa powder,Pueraria lobata starch,water chestnut starch,sugar concentration and agar powder. The optimum formula were as follows:(100 mL water as standard,percentage was the proportion of water)Brasenia schreberi 7.29%,Trapa bispinosa powder 2.54%,Pueraria lobata starch 0.62%,water chestnut starch 0.20%,sucrose 6.74% and agar powder 1.88%. Under this condition,the sensory score of the product was 78.58,and the water loss rate was 3.70%,overall score was 0.93. The product had a smooth and tender taste,moderate softness and hardness,and strong smell of Trapa bispinosa and Brasenia schreberi.