三种糯玉米食品制作工艺研究

Research on Processing Techniques of Three Waxy Maize-Processed Products

以新鲜糯玉米籽粒为原料,结合其营养价值及保健功能,再辅以其他原料,对其进行烹饪加工制作糯米食品。试验结果表明,糯玉米汤圆的制作工艺为:先将糯玉米浸泡24h,然后将糯玉米粉与糯米粉按1∶4混合,再包入总重25%的馅料后蒸煮;糯玉米保健粥的制作工艺:糯玉米与糯米按1∶1.5的比例,加入3倍于固形物的水,再分二次依次20min、10min煮制即可;糯玉米饼的制作工艺:糯玉米粉与面粉按2∶1混合,干酵母用量为2%,醒发时间控制在约60min,再经烙制而成。糯玉米的烹饪制品具有风味优良、营养及保健功能高等特点,且操作简便易行,适宜推广。

Based on its nutrition and healthcare functions, waxy maize was processed as raw material coupled with some other materials to make waxy maize products. The result showed that the best culinary process of making glutinous maize balls was ： First, soak the waxy corn for 24h, then mixed waxy maize powder and regu-lar maize powder with a ratio of 1 ： 4, then wrapped steamed them ; the best culinary process of making glutinous rice with a ratio of 1： 1. 5, added water stuffing which weighed 25% of the total weight, at last waxy maize healthcare porridge three times as much as the solid was： mixed waxy maize and material, then boiled twice with 20minutes and 10minutes respectively ; the best culinary process of making waxy maize cakes was ： mixed waxy maize powder and flour with a ratio of 2： 1, added 2% dry yeast, fermented for about 60min, at last baked them. Waxy maize-processed products are rich in nutrition with excellent flavor and fine heahhcare functions. And its processing is quite simple and fit to popularize.