油炸糯米团糕的研制及其微波复热条件研究

Study on preparation and the conditions of the microwave reheating of the microwaveable fried glutinous rice cake

为了研究可微波油炸糯米团糕的加工工艺,以产品的硬度、弹性、感官评定值为主要指标,采用单因素和正交实验进行工艺优化。结果表明可微波油炸糯米团糕的最佳工艺条件为:糯米粉∶低筋粉=3∶2;水的添加量为面粉总量的40%,温度为100℃;食用油添加量为面粉总量的8%;月桂酸单甘酯的添加量为面粉总量的0.26%;月桂酸蔗糖酯的添加量为面粉总量的0.26%;耐高温α-淀粉酶的添加量为50U/100g;且最佳复热条件为900W微波下40s。本实验得出的工艺参数合理可行,使油炸糯米团糕的产品品质和耐冻藏性有了显著提高,且微波复热后的产品品质基本达到油炸复热的效果,为油炸糯米糕团的工业化生产提供了一定的技术参考。

In order to study the effect of the formula on the microwaveable fried glutinous rice, hardness,viscoelastic and sensory evaluation were conducted.The results from single factor and orthogonal experiment showed that the optimum processing conditions for microwaveable fried glutinous rice were as follows：the ratio of glutinous rice flour to low gluten flour was at 3：2, the amount of water, oil, glycerol monolaurate, sucrose laurate and high temperature a-amylase were at 40% ,8% ,0.26% ,0.26% and 50U/100g,and the optimum temperature was 100℃ respectively. Microwave heating at 900W for 40s was the best condition for reheating. The application of this processing will significantly improve product quality and stability under cold storage and bring great economic benefits for the industrial production.