华蕾

摘 要：为研制一种具有保健功能的芡实米发糕，以芡实、籼米为主要原料，研究芡实、大米的浸泡工艺，通过单因素试验研究了浸泡温度、浸泡时间以及料液比对芡实和大米的吸水率和质构特性的影响，并利用正交试验优化了芡实的浸泡工艺。结果表明，芡实的最佳浸泡温度25 ℃、浸泡时间12 h、浸泡料液比1∶2.5;大米的最佳浸泡时间12 h、浸泡温度30 ℃、浸泡料水比1∶2.0。当大米浆和芡实浆配比为2.5∶1时，芡实米发糕的风味最好。

关键词：芡实;浸泡;单因素试验;正交试验

Abstract： In order to develop a health-care Gordon Euryale seed rice sponge cake， the soaking technology of Gordon Euryale seed and long-shaped rice was studied with Gordon Euryale seed and long-shaped rice as the main raw materials. The effects of soaking temperature， soaking time and material-liquid ratio on the water absorption and texture characteristics of Gordon Euryale seed and rice were studied through single factor experiments， and the soaking technology of Gordon Euryale seed was optimized by orthogonal experiments. The results showed that the best soaking temperature of gorgon euryale seed was 25 ℃， soaking time was 12 h， and the ratio of soaking material to water was 1∶2.5. The best soaking temperature for rice is 30 ℃， soaking time is 12 h， and the ratio of soaking material to water is 1∶2. When the ratio of rice paste to gordon euryale seed paste is 2.5∶1， gordon euryale seed rice sponge cake has the best flavor.

Key words：Gordon euryale seeds; Soaking; Single factor experiment; Orthogonal experiment

中图分类号：TS213.3

芡实是一种营养价值丰富、保健功能多样的药食两用食材，具有很好的市场开发前景[1]。芡实具有健脾利胃、补气益精等功效，开发以芡实为原料的芡实糕点具有十分重要的意义[2]。将质地较硬的干芡实和大米经过浸泡、磨浆，采用乳酸菌和酵母菌复合发酵剂[3]发酵制成芡实米发糕，不仅能改善传统米发糕的风味，提高产品营养价值，而且能赋予米发糕一定的保健作用。本文对芡实和大米的制浆工艺进行研究，为芡实类保健型米发糕品种[4]的研发和工业化生产提供参考。

1 材料与方法

1.1 材料与设备

（1）材料。干芡实，产于江苏省宝应湖，平均单粒重为1 g;早籼米，产于安徽省;干酵母，安琪牌;农夫山泉水;绵白糖，产自太古糖业有限公司;乳酸菌发酵剂，由扬州大学江苏省乳品生物技术与安全控制重点实验室提供。

（2）仪器。搅碎机（品牌：飞利浦）;1/100电子天平（型号：BS2000S，北京赛多利斯天平有限公司）;恒温水浴锅（型号：HH-6，國华电器有限公司）;食品质构仪（型号：TMS-pro，美国FTC公司）。……