鄂东经典小吃粘米粑的制作技术

The Production Methods of a Traditional Snack in East Hubei Province Nianmiba Cake

主要探讨以粘米、糯米等为主要原料制作鄂东经典小吃粘米粑的制作工艺流程及制作技术关键,通过单因素试验确定影响粘米粑口感品质的4个因素是:粘米与糯米的配比、炒粉的时间、加盐量及汽蒸的时间。并利用L9(34)正交试验总结出粘米粑制作的最佳工艺配方为粘米∶糯米=92%∶8%、炒粉时间20 min、加盐量0.5%、汽蒸时间30 min,供食品生产商参考。

To explore the making process and key technology of Nianmiba cake, a traditional snack made from sticky rice and glutinous rice in east Hubei province. According to experiments, the four factors that affect the taste of Nianmiba cake were： the rate of sticky rice and glutinous rice, the amount of stewing time, the salt quantity contained and the amount of steaming time. It came to a conclusion based on the L9 （34） orthogonal experiment that the best ingredient is sticky rice ：glutinous rice =92 % ：8 %; stewing：20 min; salt 0.5 % ; steaming： 30 min, which could be referred to for the producers.