芝麻糕的加工工艺研究

Processing technology of sesame-cake

以白芝麻为主要原料,进行芝麻糕生产工艺研究。利用感官评定和模糊综合评判结合的方法对芝麻糕进行评价,采用正交实验对芝麻糕生产工艺进行优化,研究表明:在芝麻、糯米粉和香芋粉的比例为3:5:0.1(质量比),白砂糖添加量为芝麻酱和糯米粉总量的23%,水添加量为糯米粉和白砂糖质量的51%时,180℃蒸制15min,所得产品为浅咖啡色,黏弹性和软硬度适中,组织细腻,香甜可口。

With the white sesame as main raw material,the processing technology of sesame-cake was researched.The sensory evaluation and fuzzy evaluation methods were used for improving the quality of sesame-cake.The optimal process formulation of the sesame-cake was determined according to the orthogonal test.The results were as follows：the mass ratio of the sesame,glutinous rice power and colocasia esculenta schott powder is 3：5：0.1,the amount of sugar accounts for 23% of the total amount of sesame paste and glutinous rice powder,and the amount of water account for 51% of the total amount of glutinous rice powder and sugar,sesame-cake was steamed for 15 min at 180 ℃.The sesame-cake has a good taste with shallow brown in color,the moderate viscoelastic and hardness.