绿茶钵仔糕的制备工艺研究

Study on Preparation Technology of Green Tea Steamed Rice Cup Cake

为探究绿茶钵仔糕制备工艺,以绿茶粉、白砂糖、粘米粉、澄面粉作为主要原料制备绿茶钵仔糕,采用单因素试验、正交试验,以感官审评评分和质构仪检测结果为判断依据,通过极差分析、方差分析和相关性分析探究钵仔糕配料对其品质的影响和最佳配方,并采用质构仪对绿茶钵仔糕进行物性测试。结果表明,绿茶钵仔糕影响因素主次为绿茶粉>白砂糖>粘米粉>澄面粉,原料最优配方为绿茶粉∶白砂糖∶粘米粉∶澄面粉=3∶30∶50∶35。该配方下所制成的绿茶钵仔糕小吃,外形呈淡绿色,口感软糯,弹性适中,茶香显著,符合NY/T 1890—2021绿色食品蒸制类糕点标准要求。

In order to explore the preparation process of green tea steamed rice cup cake,green tea powder,white granulated sugar,sticky rice powder and clear flour were used as the main raw materials to prepare green tea steamed rice cup cake.Single factor test and orthogonal test were used.Based on the sensory evaluation scores and the results of texture analyzer,the influence of steamed rice cup cake ingredients on its quality and the best formula were investigated through range analysis,square difference analysis and correlation analysis,and the physical properties of green tea steamed rice cup cake were tested by texture analyzer.The results showed that the effects of green tea steamed rice cup cake ingredients were ranked as follows:green tea powder>white granulated sugar>sticky rice flour>clear flour.The optimal formula of raw materials was 3∶30∶50∶35 for green tea powder,white granulated sugar,sticky rice flour,and clear flour respectively.The green tea steamed rice cup cake made under this formula is light green in shape,soft and waxy in taste,moderate in elasticity and significant in tea flavor,which meets the requirements of NY/T 1890-2021 standard for steamed cakes of green food.