青稞糌粑加工工艺研究

Research on Processing Technology of Hulless Barely Tsampa

以糊化度、色度和感官评分为主要指标,分别对糌粑粉的炒制工艺和即食糌粑的配方进行了研究。结果表明,糌粑粉的最佳炒制工艺条件为:炒制温度110℃,炒制时间10 min,在此条件下其糊化度达85.86%,糌粑粉的L*值为74.92,a*值为0.41,b*值为17.42。配以40%的糖、20%的酥油和40%的牛奶调制成型后的即食糌粑形状整齐,组织细密均匀,口感绵软不粘牙,甜度适中,麦香味较浓,感官品质好。

The processing technology of Tsampa optimization based on the gelatinization degree,color and sensory evaluation of was studied.The results showed that the optimum stir-frying-technology condition was as follows：stir-frying temperature 110 ℃,and stiring time 10 min.Under the optimum condition,the gelatinization degree of Tsampa power reached 85.86%,L＊ value was 74.92,a＊ value was 0.41,and b＊ value was 17.42.The optimal formula of instant Tsampa was 40% sugar,20% tibetan butter（ghee） and 40% milk,and then it was easy to agglomerate.The internal structure was uniform,tender taste and not sticking,with pleasant sweettaste,fragrant wheat smell and good sensory quality.