| 天麻核桃糕的研制 |
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| 引用本文： | 韦炳珍,玉应叫,和劲松,赵明,唐卿雁.天麻核桃糕的研制[J].保鲜与加工,2024,24(5):54-60. |
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| 作者姓名： | 韦炳珍 玉应叫 和劲松 赵明 唐卿雁 |
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| 作者单位： | 1. 云南农业大学西南中药材种质创新与利用国家地方联合工程研究中心;2. 云南农业大学云南省药用植物生物学重点实验室;3. 云南农业大学食品科学技术学院 |
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| 基金项目： | 国家重点研发计划项目（2017YFC1702205）；云南省重大科技专项（2017ZF003） |
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| 摘 要： | 为了进一步开发利用天麻和核桃，以新鲜天麻和核桃为主要原料，通过糖制工艺制备天麻核桃糕。以感官评分为评价指标，通过单因素试验和响应面法优化天麻核桃糕的制作工艺，并对产品进行质构及微生物指标的测定。结果表明，天麻核桃糕的最佳制作工艺为：麦芽糖醇添加量55 g，核桃仁添加量30 g，天麻添加量50 g，红枣添加量35 g，冰糖添加量15 g，蜂蜜添加量15 g，天麻炒制时间4 min，糖液熬制时间7 min。对此条件下制得的产品进行质构分析，结果显示，硬度为26.41 kg，粘合度为175.192 g·s，凝聚力为0.363，黏性为9 231，咀嚼性为4 635 mJ，弹性为0.194 Pa；微生物指标检测结果为：菌落总数60 CFU/g，大肠菌群10 CFU/g，致病菌未检出。以此法制备的天麻核桃糕呈均匀有光泽的焦糖色，具有天麻、核桃和红枣复合滋气味，口感细腻，咀嚼性及弹性良好，结构完整，方便食用。研究结果为天麻产业的发展提供了技术支持。
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| 关 键 词： | 天麻 核桃 响应面法 配方 工艺优化 |
Development of Gastrodia elata Walnut Cake |
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| Abstract: | In order to further develop and utilize Gastrodia elata and walnut, the fresh Gastrodia elata and walnut were used as main raw materials to prepare Gastrodia elata walnut cake by sugar technology, then the texture and microbial indices were determined, and the processing conditions were optimized by single factor tests and response surface method using sensory score as evaluation indicator. The results showed that the optimal formula of Gastrodia elata walnut cake was determined as follows: maltitol addition of 55 g, walnut kernel addition of 30 g, Gastrodia elata addition of 50 g, jujube addition of 35 g, rock sugar amount of 15 g, honey addition of 15 g, Gastrodia elata roasting time of 4 min, and liquid sugar cooking time of 7 min. The texture analysis results showed that the hardness of the product was 26.41 kg, the adhesion was 175.192 g·s, the cohesion was 0.363, the viscosity was 9 231, the masticability was 4 635 mJ, and the elasticity was 0.194 Pa. The results of microbial index detection were identified as follows: total number of colonies was 60 CFU/g, coliform was 10 CFU/g, and no pathogenic bateria were detected. The Gastrodia elata walnut cake prepared by this method presented uniform and glossy caramel color with the compound odor of Gastrodia elata, walnut and jujube, delicate taste, good chewability and elasticity, complete structure and easy to eat. The research resultscould provide technical support for the development of Gastrodia elata industry. |
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| Keywords: | Gastrodia elata walnut response surface method formula process optimization |
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