微波膨化板栗米饼的工艺研究

Study on Technological for Puffed Chinese Chestnut and Rice Cake by Microwave

[目的]探讨膨化板栗米饼的最佳工艺条件。[方法]以大米粉和板栗粉为主要原料,在传统膨化米饼制作基础上,采用微波膨化法制作膨化板栗米饼,产品的感官评定采用加权综合评定法。试验中探讨原料组成与微波膨化效果的关系,采用正交试验研究各工艺参数对该米饼质量的影响,确定微波膨化板栗米饼的最佳工艺条件。[结果]各工艺参数对该米饼质量的影响依次为:原料配比>糯米粉添加比例>第2次干燥时间>微波膨化时间。微波膨化板栗米饼的最佳制作工艺条件为:原料(大米粉和板栗粉)配比6∶1,糯米添加比例16.7%,第2次干燥条件包括温度50℃和时间3 h,微波膨化时间120 s。[结论]原料配比、米坯的干燥时间对膨化米饼的质量有极显著或显著影响。

[Objective] The study aimed to study the optimum technology conditions for the puffed Chinese chestnut and rice cake by the microwave.[Method] With the rice meal and Chinese chestnut meal as the main raw materials,the puffed Chinese chestnut and rice cake were prepared by the microwave expanding method based on the traditional preparation of the puffed rice cake and the sensory assessment of the product was used by the weighted comprehensive evaluation method.In the experiment,the relationship between the raw material composition and microwave expansion effect was explored.The effects of various parameters on the quality of rice cake were studied and the optimum technology conditions for the puffed Chinese chestnut and rice cake by the microwave were confirmed by using the orthogonal experiment.[Result] The effects of the process parameters on the quality of rice cake were in order of the raw materials ratio glutinous rice meal adding proportion second drying time microwave expanding time.The optimum technology conditions for the puffed Chinese chestnut and rice cake by the microwave were as follows： raw materials（rice powder and chestnut powder） ratio of 6∶ 1,glutinous rice meal adding proportion of 16.7%,second dry conditions including the temperature of 50 ℃ and time of 3 h and microwave expanding time of 120 s.[Conclusion] The ratio of raw materials and the drying time of rice billet had a very significant or significant effect on the quality of the puffed rice cake.