粮食科技与经济
糧食科技與經濟
양식과기여경제
GRAIN TECHNOLOGY AND ECONOMY
2012年
1期
58-60
,共3页
苦荞%风味糕%感官评定%优化配方%生产工艺
苦蕎%風味糕%感官評定%優化配方%生產工藝
고교%풍미고%감관평정%우화배방%생산공예
bitter buckwheat%flavor cake%sensory evaluation%optimum formula%processing technology
以苦荞粉为主要原料、辅以面粉，采用“三熟”处理苦荞，生产新型苦荞风味糕，优化配方为：特一粉：苦荞粉6：4，蔗糖50％，复合疏松剂0．5％，调和油10％，谷氨酸钠0．02％，NaCl0．8％，活性酵母0．5％；最佳生产工艺为：苦荞籽80℃干燥3-5h后炒制25min，磨粉并过80目筛，75-80℃热烫20min，加辅料并和面后，30qC发酵3h，制坯成型后蒸30min，所得苦荞风味糕细腻柔和、风味俱佳。
以苦蕎粉為主要原料、輔以麵粉，採用“三熟”處理苦蕎，生產新型苦蕎風味糕，優化配方為：特一粉：苦蕎粉6：4，蔗糖50％，複閤疏鬆劑0．5％，調和油10％，穀氨痠鈉0．02％，NaCl0．8％，活性酵母0．5％；最佳生產工藝為：苦蕎籽80℃榦燥3-5h後炒製25min，磨粉併過80目篩，75-80℃熱燙20min，加輔料併和麵後，30qC髮酵3h，製坯成型後蒸30min，所得苦蕎風味糕細膩柔和、風味俱佳。
이고교분위주요원료、보이면분，채용“삼숙”처리고교，생산신형고교풍미고，우화배방위：특일분：고교분6：4，자당50％，복합소송제0．5％，조화유10％，곡안산납0．02％，NaCl0．8％，활성효모0．5％；최가생산공예위：고교자80℃간조3-5h후초제25min，마분병과80목사，75-80℃열탕20min，가보료병화면후，30qC발효3h，제배성형후증30min，소득고교풍미고세니유화、풍미구가。
Using bitter buckwheat flour as the main raw material and adding with flour, bitter buckwheat flavor cake was processed by ＂rest three times＂ method.The processing parameters were determined by single factor test and orthogonal test.It is showed in the results that the optimum formula were following as：bitter buckwheat：flour 6：4 （100%）, sugar 50%, compound aerating mixture 0.5%, edible oil 10%, glutamate Sodium 0.02%, salt 0.8%, activity yeast 0.5%, and the opti- mum processing technology were ：after drying bitter buckwheat grain for 3-5 h at 80 ~C with electro thermal constant, stir- frying 25 min, pulverizing and selecting by 80 mesh sieve, scalded 20 min at 75-80 ~C, then added accessories and knead- ed dough ,fermented for 3 h at 30 ~C, steamed 30min after formed. The product obtained tastes smooth and fine flavor.
