【摘要】 以红枣为原料，添加糯玉米淀粉等辅料制备低糖红枣糕，选取淀粉种类、蜂蜜添加量、淀粉添加量和熬煮时间四因素，分析其对红枣糕质构特性及感官品质的影响，采用三因素二次回归正交旋转组合设计，以硬度和咀嚼度为评价指标对低糖红枣糕工艺参数进行优化。结果表明，添加晋鲜糯2号糯玉米淀粉制得的红枣糕品质较好，其最佳工艺为：淀粉添加量9.8%，蜂蜜添加量29%，熬煮时间21 min，该条件下制得的产品品质与市售红枣糕相当，同时含糖量明显降低，克服了低糖红枣糕不易切割、成型困难的问题，说明糯玉米淀粉具有作为增稠剂和稳定剂的综合特性。更多还原

【Abstract】 In this paper, low-sugar jujube cake was prepared by using jujube as raw material and waxy corn starch as auxiliary materials, the effects of starch variety, honey addition, starch addition and cooking time on texture characteristics and sensory evaluation of red jujube cake were analyzed. The technique parameters of low-sugar jujube cake were optimized with hardness and chewiness as evaluation indexes using quadratic regression orthogonal rotational combing design with three factors. The results showed that the quality of jujube cake made of Jinxiannuo No.2 waxy corn starch was better. The optimum technology were: starch 9.8%, honey 29% and boiling time 21 min, and the quality of the prepared cake was similar to the commercial jujube cake products. It had obvious reduced sugar and overcomed the difficulty of cutting and shaping of low-sugar jujube cake, which suggested that waxy corn starch had comprehensive characteristics as thickener and stabilizer.更多还原