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- Title
D-最优混料设计优化糯米蛋用料配比及质构分析.
- Authors
王 琪; 刘琨毅; 郭云霞; 罗子钰; 金正杨; 王 卫; 吉莉莉
- Abstract
Objective To optimize the ingredient ratio of glutinous rice egg and analyze their texture. Methods The sensory score was used as the evaluation index, while, the ingredient ratio of glutinous rice egg was optimized by using fuzzy mathematics sensory evaluation and D-optimal mixture design, while, the sensory characteristics and texture changes of glutinous rice eggs before and after optimization were compared. Results Glutinous rice egg with pleasant color, strong and harmonious aroma, delicate mouthfeel could be obtained by mixing 16.1% sausage, 16.6% corn, 50.0% glutinous rice, 15.9% diced carrot, 0.5% thirteen-spices and 0.9% salt of salty preserved duck egg, and adopting the production process of glutinous rice egg, meanwhile, the sensory score was 98.1. Furthermore, the elasticity (3.89 mm) and chewability (891.83 g) were significantly higher than those before optimization (P<0.05) and all the physicochemical indices met Q/BHPSS 0001 S—2021 Glutinous rice egg. Conclusion This research results can provide some reference for the standardized and industrialized production of the same type of glutinous rice eggs.
- Publication
Journal of Food Safety & Quality, 2022, Vol 13, Issue 7, p2168
- ISSN
2095-0381
- Publication type
Article