基于多糖的蒲公英糯米糍的研制

Development of Dandelion Glutinous Rice Dumpling Based on Polysaccharide

以蒲公英,紫薯和水果(脐橙、苹果)为原料制作营养健康的蒲公英糯米糍。以蒲公英多糖含量为指标,选取蒲公英浸提时间、浸提料液比、浸提温度进行单因素试验,研究确定蒲公英的最佳浸提工艺;以糯米糍多糖含量及感官评价为指标,采用单因素与响应面结合的试验方法,优化蒲公英糯米糍的制备工艺。研究结果显示,蒲公英最佳浸提工艺为浸提时间40 min、浸提料液比1︰20(g/mL)、浸提温度80℃。蒲公英糯米糍最佳制备工艺为紫薯粉与糯米粉质量比1︰1、蒸制时间20 min、馅料种类为苹果馅与脐橙馅、质量比1︰2、料液比14︰10(g/mL)。采用最佳工艺制作的蒲公英糯米糍口感软糯适宜、香味协调,且具有蒲公英香味、外形颜色均匀,在营养价值及口感方面质量较佳。

Dandelion glutinous rice dumpling was made from dandelion,purple potato and fruit(navel orange and apple).With the content of dandelion polysaccharide as the index,the extraction time,the ratio of extraction material to liquid and the extraction temperature were selected for single factor test to determine the best extraction process of dandelion.With the content of dandelion polysaccharide and sensory evaluation as indices,the preparation process of dandelion glutinous rice dumpling was optimized by single factor and response surface method.The results showed that the best extraction technology of dandelion was that the extraction time,the ratio of extraction material to liquid and the extraction temperature were 40 min,1︰20(g/mL)and 80℃respectively.The best preparation technology of dandelion glutinous rice dumpling was that the ratio of purple sweet potato to glutinous rice flour,steaming time,type and proportion of filling(apple filling and navel orange filling),ratio of preparation material to liquid were 1︰1,20 min,1︰2 and 14︰10(g/mL),respectively.The dandelion glutinous rice dumpling made by the best technology had the advantages of soft taste,harmonious fragrance,certain dandelion fragrance,uniform appearance and color,and better nutritional value and taste quality.