香沙芋泥小圆子的制作工艺研究

Study on the technology of making Xiangsha Yam Dumpling

以感官品质为评价指标,研究香沙芋泥添加量、鹰栗粉添加量、面团加水量和煮制时间对香沙芋泥小圆子的成品影响,在单因素试验的基础上,采用4因素3水平的正交试验法优化芋泥小圆子的配方。结果表明:当添加糯米粉50 g、鹰栗粉5.0 g、糖6.0 g、香沙芋泥20 g和水20 g,煮制2.5 min时,制作出的香沙芋泥小圆子感官品质最佳。

Taking sensory quality as the evaluation index,the effects of the addition of Xiangsha taro paste,eagle chestnut flour,dough water addition and cooking time on the finished product of Xiangsha yam dumpling were studied.On the basis of single factor test,the orthogonal test method of 4 factors and 3 levels was used to optimize the formula of Xiangsha yam dumpling.The results showed that the sensory quality of Xiangsha taro paste was the best when 50 g glutinous rice flour,5.0 g eagle chestnut flour,6.0 g sugar,20 g Xiangsha taro paste and 20 g water were added and cooked for 2.5 min.