糯米糍工艺优化研究

Study on Optimization of Glutinous Rice Loquat Process

通过单因素实验和正交试验,对糯米粉、玉米淀粉、白砂糖及水添加量进行研究,探究传统糯米糍的最佳制作配方。运用感官评定方法对口感、色泽、质地等方面进行评定,结果表明:影响传统糯米糍感官评分因素的主次顺序:糯米粉添加量、水添加量、玉米淀粉添加量、白砂糖添加量;花生添加量、黑芝麻添加量、白砂糖添加量。最后实验得出传统糯米糍制作的最佳配方:糯米糍皮糯米粉量100 g、玉米淀粉量25 g、白砂糖量40 g、水量120 g;糯米糍馅料花生90 g、黑芝麻60 g、白砂糖40 g。

Through single-factor experiments and orthogonal experiments,based on the experiments of factors such as the amount of glutinous rice flour,corn starch,white sugar,and water,the best recipes for traditional glutinous rice dumplings were studied.The sensory evaluation method and its taste,color,texture and other aspects were used to evaluate the results.The results showed that the most important factors affecting the sensory score of traditional glutinous rice glutinous rice were primary and secondary:glutinous rice flour addition amount、water addition amount,corn starch addition amount,white granulated sugar.Added amount;peanut added amount,black sesame added amount,white sugar added amount.Finally,the best formula of traditional glutinous rice glutinous rice flour was obtained through experiments:100 g of glutinous rice glutinous rice flour,25 g of corn starch,40 g of white sugar,and 120 g of water;90 g of glutinous rice filling with peanuts,60 g of black sesame,and 40 g of white sugar.