桂花莲藕糕原料配比的应用研究

Study on the Application of Raw Material Ratio of Osmanthus and Lotus Root Cake

莲藕是湖北的特色产品,具有很高的药用价值,莲藕系列产品的创新研究十分重要。本次研究以莲藕粉为原材料,通过改变桂花莲藕糕的配比设计单因素与正交实验,对其进行质构特性与感官评价分析,确定最适的桂花莲藕糕配比。结果表明,通藕粉添加量为20.0 g、糯米粉添加量为25.0 g、桂花水添加量为40.0 g、糖桂花添加量为2.5 g、蒸制20 min时,所得的桂花莲藕糕品质最佳。

Lotus root is a special product in Hubei province with high medicinal value.It is very important to study the innovation of lotus root series products.Therefore,in this study,lotus root flour was used as the raw material,single factor and orthogonal experiments were designed by changing the ratio of Osmanthus lotus root cake,and the texture characteristics and sensory evaluation were analyzed,so as to ensure the most suitable ratio of Osmanthus lotus root cake.The results showed that the optimum quality of osmanthus lotus root cake was obtained when the content of lotus root powder was 20.0 g,glutinous rice powder was 25.0 g,osmanthus water was 40.0 g,osmanthus sugar was 2.5 g and steaming for 20 min.