玫瑰茯苓糕的配方工艺优化及品质分析

Optimization of Formula Technology and Quality Analysis of Rose Poria Cake

为提高玫瑰茯苓糕的感官品质,以信阳本地玫瑰花,食药兼用的茯苓为原料,采用单因素及正交试验对玫瑰茯苓糕的加工工艺进行优化。结果表明,玫瑰茯苓糕的最佳配比为:茯苓粉添加量20 g,糯米粉添加量60 g,面粉添加量20 g,白糖添加量40 g,玫瑰茯苓糕的感官评分达到(92.5±0.1)分,制得的玫瑰茯苓糕外观完整细腻,色泽均匀,松软有弹性,口感甜而不腻。

In order to improve the sensory quality of rose tuckahoe cake,the Xinyang local rose flower and the tuckahoe for food and medicine were used as raw materials,and the processing technology of the rose tuckahoe cake was optimized by single factor and orthogonal experiments.The results showed that the optimal ratio of rose tuckahoe cake was:20 g of tuckahoe powder,60 g of glutinous rice flour,20 g of flour,40 g of white sugar,and the sensory score of rose tuckahoe reached(92.5±0.1)points,the prepared rose tuckahoe cake has a complete and delicate appearance,uniform color,soft and elastic,and a sweet but not greasy taste.