【作者】 张立；

【导师】 谭兴和；

【作者基本信息】 湖南农业大学 ， 食品加工与安全， 2013， 硕士

【摘要】 大米粑粑是用大米为主要原料制作而成的饼状食品,是一种具有中国特色的传统美食。大米蔬菜粑粑是加入蔬菜或野菜的大米粑粑新品种,具有更丰富的营养价值。由于产品色泽、蔬菜处理方法、加工工艺、成品防腐保鲜等问题难以解决,限制了大米蔬菜粑粑的发展。所以,目前市面销售的大米蔬菜粑粑品种较少,以蒿子粑粑、艾叶糍粑为代表。本试验选择胡萝卜作为蔬菜原料,制成一种大米蔬菜粑粑新品种即大米胡萝卜粑粑。本试验在查阅大量相关资料、市场调研的基础上,重点研究了大米胡萝卜粑粑的原料配比、加工制作、防腐剂种类及其添加浓度。在大米原料配比中,设计粘米粉与糯米粉的质量比分别为1：0、0：1、1：1、2：1、3：2、4：3、5：4,通过感官评价、质构分析、统计分析得出较理想的粘米粉与糯米粉的比例为5：4。在此基础上,设计胡萝卜添加量占大米总量的比例为0、5%、10%、15%、20%、30%、40%、50%共八组。通过对口感、色泽、气味、滋味进行感官评价,对硬度、粘着性、弹性、咀嚼性、亮度等参数进行统计分析,确定加入的新鲜胡萝卜泥含量为40%。成品口感适中,香味适宜,有淡淡胡萝卜味,颜色为橘黄色、自然均匀有光泽,滋味佳,无苦、涩、怪味,回味微甜。在大米胡萝卜粑粑的防腐保鲜研究中,设计了不同防腐剂组合和浓度共15组进行试验。防腐剂处理的成品经过真空包装和巴氏杀菌后每隔20天进行一次微生物检测,共5次,检测不同防腐剂组合成品所含的菌落总数、霉菌、大肠菌群、沙门氏菌、金色葡萄球菌及志贺氏菌的数量。在100d时进行一次感官评价。通过感官评价得到山梨酸钾0.1%+脱氢乙酸钠0.3%处理的样品色泽较好、未产生霉变,无异味,检测无大肠菌群,菌落总数为9.0×103CFU/g、霉菌和酵母70CFU/g,防腐效果较好。室温下保质期在4个月以上。更多还原

【Abstract】 Rice cake is a cake shaped food with rice or rice as the main raw material made of. It is a kind of traditional food with Chinese characteristics. Rice and vegetable cake is a new variety of rice cake added vegetable or potherb with richer nutritional value. Because the color of the product, vegetable processing method, processing technology, product preservation and other problems are difficult to be solved, the development of rice and vegetables cake is restricted. Therefore, the sale varieties of rice and vegetable cakes on the current market are less except artemisia cake and mugwort cake. Carrot was selected as a raw vegetable in this experiment so that a new variety of rice and vegetable cake was made which called rice and carrot cake.Based on a lot of correlative data and market research. This experiment focus on the ratio of raw materials, processing, species and concentration of preservative. The ratio of sticky rice and glutinous rice was1:0,0:1,1:1,2:1,3:2,4:3, and5:4. The ideal ratio of sticky rice and glutinous rice was5:4by sensory evaluation, texture analysis, statistical analysis. On this basis, the proportion of added carrot respectively was0,5%,10%,15%,20%,30%,40%,50%, a total of eight groups. The suitable proportion was40%through the sensory evaluation of texture, color, smell, taste and the statistical analysis done on hardness, adhesiveness, elasticity, chew, brightness and other parameters, The taste of the finished product is moderate with light fragrance, carrot taste, slightly sweet taste and aftertaste. Its color was orange.15combinations of different preservative concentration were designed in the study on preservative used in rice and carrot cake. The total number of colonies, Mould. Coliform bacteria, Salmonella, Staphylococcus aureus and Shigella in the vacuum packed and Pasteurization products treated with preservative were checked for every20days, a total of5times. A sensory evaluation was done after100d. The sample treated with potassium sorbate0.1%+sodium dehydroacetate treatment0.3%had best antiseptic effect. It had no mildew, no specific smell, and no coliform in it. The total number of colonies was9.0×103CFU/g. The number of molds and yeasts was70CFU/g. The shelf-life period in room temperature was over4months.更多还原