燕麦麸马铃薯全粉麻糬的工艺优化

Processing optimization of mochi with oat bran and potato full powder

以蒸煮时间、白砂糖用量、马铃薯全粉添加量、燕麦麸添加量为自变量,以感官、比容、质构为评价指标,进行单因素和正交试验优化燕麦麸马铃薯全粉麻糬的制作工艺。最佳工艺为糯米粉50.0 g、澄粉25.0 g、白砂糖22.5 g、色拉油4.0 g、马铃薯全粉10.0 g、燕麦麸粉7.5 g、水130.0 mL、蒸煮时间27.5 min。此时,感官评分最高为90.34分,麻糬比容最大为0.88 g/mL,质构弹性最大为(3.49±0.21)mm,硬度最小为(3.62±0.75)N,咀嚼性最大为(5.96±1.63)N。试验结果为燕麦麸和马铃薯资源的开发利用提供一定的理论支撑。

With cooking time, the amount of sugar, the amount of potato full powder and the amount of oat bran powder as independent variable the processing of mochi with oat bran and poraro full powder was optimzed by single factor experiment and the orthogonal experimental, while the sensory evaluation scores, specific volume, textural properties as the evaluation index. The result showed that the optimum processing parameters were glutinous rice flour 50.0 g, cheng powder 25.0 g, sugar 22.5 g, salad oil 4.0 g, potato full powder 10.0 g, oat bran powder 7.5 g, water130.0 mL, cooking time 27.5 min. Under the conditions the sensory score was highest(90.34), the specific volume of mochi was maximum 0.88 g/mL, the elasticity was maximum(3.49±0.21) mm, the hardness was minimum(3.62±0.75) N, the chewiness was maximum(5.96±1.63) N. The results provided a theoretical support for the development and utilization of oat bran and potato.