水晶桂花速冻汤圆配方的研制

Study on Formulation of Crystal Quick-frozen Osmanthus Sweet Dumpling

本文以干桂花、花生、糯米粉、木薯淀粉为主要原料。通过单因素试验和正交试验,研究水晶桂花速冻汤圆的配方。结果表明:汤圆皮原辅料配比为糯米粉40.0%,木薯淀粉6.0%,变性淀粉4.0%、干桂花1.1%,油脂1.0%,水47.9%。汤圆馅原辅料配比为糖桂花41.5%,速冻油26.8%,豆奶粉7.4%,琼脂9.5%,花生碎8.3%,糖粉6.5%。用此配方制成的汤圆,面皮半透明且嵌有桂花,外形美观,风味独特,具有较好的营养价值。

In this paper, dry osmanthus, peanut, sticky rice powder and cassava starch are used as main raw ma- terials. Single factor and orthogonal test were applied to determine formulation of crystal quick-frozen osmanthus sweet dumpling. The results are as follows： formulation of sweet dumpling wrapper is 40.0% sticky rice powder, 6.0% cassava starch, 4.0% modified starch, 1.1% dry osmanthus, 1.0% oil, 47.9% water. Formulation of sweet dumpling filling is 41.5% candied osmanthus, 26.8%oil, 7.4% soybean milk powder, 9.5% agar, 8.3% crushed peanuts, 6.5% icing sugar. Using this formulation, sweet dumpling wrapper is not only crystal and beautiful but also containing sweet-scented osmanthus. Sweet dumpling is delicious and nutritious, too.