一种薏仁米阿拉棒及其加工工艺研究

Research on Coix Seed Grissini and Its Processing Technology

本研究以感官综合评分为指标,通过薏仁粉糊化提香试验、单因素试验和正交试验,确定了薏仁粉在140℃的条件下糊化20 min有利于改善薏仁米阿拉棒的口感。经过正交试验得出薏仁米阿拉棒的最佳制作配方为薏仁粉与低筋粉比例为1∶2、黄油添加量20 g、白砂糖添加量35 g和小苏打添加量0.4 g,薏米仁阿拉棒的最佳加工工艺为上火温度190℃、下火180℃、烘烤20 min。

The gelatinization and fragrance extraction test,single factor test and orthogonal test were used to research the best process of coix seed grissini.The result,which took the comprehensive sensory score as the index,shows that the optimal gelatinization conditionsfor best taste was at 140℃for 20 min.Through orthogonal test,it was concluded that the best preparation formula ofcoix seed grissini is the ratio ofcoix seedpowder to low gluten powder of 1∶2,the addition of butter of 20 g,white granulated sugar of 35 g and baking soda of 0.4 g,and the best processing condition of coix seed grissiniis that the oven upper firetemperatureat 190℃and lower fire temperature at 180℃for 20 min.