桂花马蹄粉年糕的研制

Development of Osmanthus Horseshoe Flour Rice Cake

通过单因素试验和正交试验,从年糕的形态、质地、口感、气味4个方面进行感官评定,结合质构数据和理化指标测定结果进行分析。结果表明,以马蹄粉30 g,糯米粉40 g,桂花粉2 g,白砂糖8 g,玉米油1 g,蒸制15 min,制作出的桂花马蹄粉年糕表皮柔软、组织细密、入口绵软甜香,具有马蹄和桂花的淡淡清香。马蹄和桂花的加入既丰富了年糕的风味,又增加了其营养价值,而且拓展了马蹄的食用方式,有助于地方性食材的利用与发展。

In this paper,single-factor and orthogonal experiments were carried out to evaluate the shape,texture,taste and smell of the rice cake,combined with the determination of texture data and physical and chemical indexes.The results showed that the sweet-scented osmanthus horseshoe rice cake was made with 30 g of horseshoe flour,40 g of glutinous rice flour,2 g of sweet-scented osmanthus flower powder,8 g of sugar and 1 g of corn oil,and steamed for 15 min.The addition of horseshoe and osmanthus flowers not only enriched the flavor of the rice cake,but also increased its nutritional value,and expanded the way of eating horseshoe,which was conducive to the utilization and development of local food materials.