田艾年糕的工艺优化研究

Study on Process Optimization of Tianai Rice Cake

以水磨年糕为基础,添加田艾水制作田艾年糕。通过单因素实验、正交试验,从成品形状、色泽、口感和滋味四个方面确定田艾年糕的最佳工艺配方。结果表明:籼米500 g、泡米时间6 h、清水310 g、田艾水40 g(1∶30)、花生油5 g、蒸制30 min,田艾年糕成品形状完好、无褶皱裂痕、色泽鲜黄自然、口感柔韧有嚼劲,并且伴有浓郁米香及清香田艾味。

Based on the mill rice cake, Tianai rice cake was made by adding Tianai water. Through the single factor experiment and orthogonal test, the optimum formula of Tianai rice cake was determined by sensory evaluation method from the product shape, color, texture and taste. The experimental results showed that the rice of 500 g soak in water for 6 h, water of 310 g, Tianai water of 40 g （1 ： 30）, and peanut oil of 5 g steamed for 30 min, the finished Tianai rice cake had good shape, no fold cracks, bright yellow color, flexible chewy taste, and strong fragrance and flavor fragrance of Tianai.