紫糯番薯水晶包制皮工艺的研究

Prescription of the Crystal Bun of the Black Pericarp Rice and Sweet Potato

综合单因素预试验结果,选取澄粉添加量、生粉添加量、沸水添加量和黑米浆添加量4个参数因子,采用响应面分析法进行试验。确定紫糯番薯水晶包外皮的最佳工艺配方为澄粉添加量105.08 g,生粉添加量31.52 g,沸水添加量128.77 g,黑米浆添加量17.06 g,猪油添加量2.73 g,黑米粉添加量3.42 g,在该条件下水晶包冻裂率为1%,感官评分为93分。

This paper integrates the results of single factor pre-experiment,selected the four parameters as the addition of wheat starch,cornstarch,boiling water and water in which black pericarp rice has been soaked,the significance and interaction effects are analyzed by response surface analysis. The experiment result shows the best prescriptionis：wheat starch105.08 g,cornstarch 31.52 g,boiling water 128.77 g,water in which black pericarp rice has been soaked 17.06 g,lard2.73 g,black pericarp rice flour 3.42 g. Under these conditions,the cracking rate is 1%,and the sense score is 93 points.