基于亲水胶体改性和混料设计优化传统粘豆包的配方

目的 用亲水胶体改性和混料设计来优化传统粘豆包的配方, 改善其食用品质。方法 选用3种食品工业中常用的亲水胶体, 卡拉胶、黄原胶和瓜尔豆胶, 对糯玉米与糯大黄米淀粉进行改性, 通过快速粘度分析仪和质构仪比较回生值和硬度的变化, 筛选出复配糯玉米粉和复配大黄米粉作为粘豆包的制作原料, 然后利用混料设计优化粘豆包配方。结果 卡拉胶、黄原胶、瓜尔豆胶对糯性谷物淀粉有着良好的抗老化作用, 回生值都明显变小, 尤其瓜尔豆胶效果最明显; 通过混料设计发现当糯大黄米为33%, 糯玉米粉为24%, 红豆馅为43%时感官评分最高。结论 利用混料设计优化传统粘豆包的生产配方, 感官评分高, 传统粘豆包品质得到改善。

Optimization of traditional sticky bean bun formula based on hydrophilic colloid modification and mixture design

Objective Using hydrophilic colloid and mixing design to optimize the formula of traditional sticky bean bags to improve their eating quality. Methods Three kinds of hydrophilic colloids commonly (carrageenan, xanthan gum and guar gum) used in food industry were selected for the modification of waxy corn and the rhubarb rice starch, and the retrogradation value and the change of hardness were compared by a fast viscosity analyzer and a texture analyzer. The compounded glutinous corn flour and the compounded rhubarb rice flour were selected as the raw materials for the sticky bean bag, and then the mixed bean design was optimized by the mixture design. Results Carrageenan, xanthan gum and guar gum had good anti-aging effects on waxy cereal starch, and the retrogradation value was obviously smaller, especially the effect of guar gum was the most obvious. Through mixing design, it was found that when the panicum miliaceum flour was 33%, the waxy corn flour was 24%, and the red bean filling was 43%, the sensory score was the highest. Conclusion The mixing design is used to optimize the production formula of the traditional sticky bean bag, the sensory score is high, and the quality of the traditional sticky bean bag is improved.