摘要
选用优质糯米、籼米为主要原料,配以红糖、水、良姜叶等辅料,采用泸州传统工艺制作黄粑。通过试验,研究工艺配方及灭菌条件对泸州黄粑感官品质和保藏性的影响,得到最佳加工工艺条件为:糯米与籼米质量比1.5∶1,加水量为80%(占总米量),红糖添加量为15%(占总米量),最佳灭菌温度115℃,灭菌时间30 min。
This experiment selects the high quality glutinous rice and indica rice as the main raw material,with brown sugar, water, galangal leaves and other accessories, to produce Luzhou yellow rice cake by traditional technology. This experiment was conducted to study the effects of formulation and sterilization conditions on sen-sory quality and storage quality of Luzhou yellow rice cake. The optimum process conditions were determined as follows： the ratio of glutinous rice to indica rice is 1.5：1, the amount of water is 80%（total amount of rice）, the amount of brown sugar is 15%, the optimum sterilizing temperature is 115 ℃, the sterilizing time is 30 min.
出处
《粮食加工》
2015年第1期65-67,共3页
Grain Processing
