信阳板栗糯米糍的研制

Development of Xinyang Chestnut Nuomici

将信阳板栗粉与传统糯米糍相结合,制作出板栗糯米糍。在信阳板栗粉、白砂糖、纯牛奶的添加量及蒸制时间这四个单因素试验基础上,通过响应曲面法对信阳板栗糯米糍的制作工艺进行优化,以感官评分作为评价指标,最后得出信阳板栗糯米糍最佳制作工艺条件为:糯米粉100 g、信阳板栗粉50 g、牛奶55 g、白砂糖50 g、蒸制时间20 min,此条件下的感官得分为90.5分,水分含量31.2%,脂肪含量7.6%,卫生指标符合国家标准。优化的板栗糯米糍制作工艺合理、可行,产品有浓郁的板栗香味和丰富的营养价值。

The chestnut Nuomici was made by combining Xinyang chestnut powder with the traditional Nuomici.On the basis of single factor experiments of chestnut powder,granulated sugar,pure milk and steamed time,the response surface method was used to optimize the manufacturing process with sensory score as evaluation index.The results showed that the best stuffing formula was 100 g glutinous rice flour,50 g Xinyang chestnut powder,55 g milk,50 g sugar,and steaming for 20 min.Under this condition,the sensory score was 90.5 points,water content was 31.2%,fat content was 7.6%.The sanitary index of the product conforms to the national standard.The optimal production process of chestnut Nuomici was reasonable and feasible.The product had chestnut flavor and was rich in nutrition.