Study On Process And Quality Evaluation Of Yeast Fermented Multi-grain Pancake

This paper using small rice flour,corn flour,buckwheat flour,soybean meal,wheat flour as raw material of pancakes,grains based on nutritional quality index evaluation standard and then by using linear programming principle to raw materials,according to the principle of science,health nutrition distribution;Through the analysis of sensory evaluation,physicochemical index and nutrient composition,the quality of yeast fermenting multi-grain pancake and unfermented and naturally fermented multi-grain pancake were studied and compared.Using the response surface,yeast fermentation was carried out to optimize the production process.The feasibility of using instruments to predict the sensory quality of yeast ferment with multi-grain pancakes was investigated by means of sensory evaluation and texture measurement.1 Mixing technology of raw materials for multi-grain yeast fermentation pancakesBased on the combination of INQ nutrition quality index evaluation criteria and linear programming principle,the optimal ratio of corn flour,buckwheat flour,millet flour,soybean flour and wheat flour was explored,The best recipe of multi-cereal pancake raw material is 28% corn flour,19% buckwheat flour,13% rice flour,25% soy flour and 15% wheat flour.At this moment,fat 6.64 g,carbohydrate 58.831 g,dietary fiber content 4.943 g,INQ value 1.18842,nutritional quality index(INQ> 1).2 multi-grain pancake production process optimizationThe sensory evaluation was used as the assessment index,and the fuzzy mathematics method was used as the evaluation medium for the analysis of sensory evaluation to determine the best conditions for the production process.First,a single-factor test was conditions of the production process were determined.to investigate the factors affecting the sensory evaluation of multi-grain yeast fermentation pancakes,ie,fermentation temperature,fermentation time,pH,alkalinity,and temperature,and the optimal range obtained from single-factor experiments was based on Box-Behnken.Based on the test principle,sensory evaluation was regarded as the response value,response surface methodology was used to optimize the production process of multi-grain yeast fermentation pancakes.Finally,after experimental adjustment,the optimal process parameters were fermentation time 80 min,fermentation temperature 38° C.,alkali neutralization pH 6.9,and distribution temperature 185° C.At this time,the sensory score was 87.4 minutes.3 Quality evaluation of multi-grain yeast fermented pancakes and non-fermented and natural fermented pancakesDuring the process of exploring the quality of multi-grain yeast fermentation pancakes,the nutritional properties,physicochemical and sensory qualities of multi-grain pancakes prepared for different fermentation methods were thoroughly explored.Finally,multi-grain yeast fermented pancakes were evaluated in various tests.It is better than multi-grain unfermented pancakes and multi-grain natural fermented pancakes,and it is more acceptable to people.4 Correlation analysis of sensory evaluation and instrument determination of multi cereal pancakeThrough the correlation analysis between sensory evaluation indicators of yeast-fermented multi-grain pancakes and instrumental indicators,it was concluded that the hardness,overall acceptance level of yeast-fermented multi-grain pancake evaluation program has a significant correlation with the chewiness and toughness of the instrument’s measurement indicators,and the sensory evaluation project Toughness and instrument determination indicators chewiness,sensory evaluation project ductility and instrument measurement index ductility have a very significant correlation.Yeast fermentation Multi-grain pancake sensory evaluation items chewiness and instrument determination indicators Hardness,sensory evaluation item toughness and instrument measurement index toughness have significant correlation.The regression model with the sensory evaluation index as the target variable was obtained through multiple linear regression analysis,thereby realizing the change from the subjective method to the instrumental measurement of sensory evaluation of yeast-fermented multi-grain pancakes.