油炸葱油米饼的配方研究

Formula Research on Scallion Rice Cake

为了确定葱油米饼的配方,对影响葱油米饼品质的因素进行单因素分析,在此基础上进行四因素三水平的正交试验,研究糯米粉添加量、加水量和酵母添加量对葱油米饼品质的影响规律。结果表明,葱油米饼的最佳配方是糯米粉添加量为早籼米质量的30%,水的添加量为干粉质量的1.3倍,酵母添加量为干粉质量的1.0%,按此配方所生产的葱油米饼膨化率为220%,感官评分为92分。

In order to optimize the formula of fermented scallion rice cake, main factors that affect the quality of fermented scallion rice cake are analysed through the one-factor-at-a-time experiments. Meanwhile, on the basic of four factors three levelled the orthogonal experiment, the effects of sticky rice amount, water amount and yeast amount on quality of scallion rice cake are studied. Results indicate that the optimal conditions for production of fermented scallion rice cake are found as follows： sticky rice amount 30 grams （calculated on the basis of 30 grams of long grain rice） , water amount 1.3 times （calculated also on the basis of dry weight）, yeast amount 1.0% （calculated also on the basis of dry weight） . Under these formula, the puffing rate of scallion rice cake is 220% and sensory evaluation is 92.