功能性米糕工艺研究

Study on Functional Rice Cake Technology

功能性米糕是以大米和菊苣多糖为原料制成的一种传统食品,其营养价值高且具有独特的口感。以大米粉为原料,用菊苣多糖代替白砂糖,以传统米糕工艺为基础,在其基础上改变菊苣多糖的含量并研究出最佳食用口感。研究结果解决了功能性米糕在制作过程中遇到的难题,也避免了人们对白砂糖的过多摄入,更加有利于健康。通过设置单因素变量试验和正交试验确定功能性米糕的最佳配方为大米粉∶糯米粉=3∶2,共50 g,菊苣多糖50 g,牛奶50 m L,玉米淀粉5 g,酵母3 g,发酵时间30 min,蒸箱温度180℃,蒸制时间35 min。

Functional rice cake is a kind of traditional food made from rice and chicory polysaccharide,which has high nutritional value and unique taste.In this study,rice flour was used as raw material,and chicory polysaccharide was used instead of sugar.Based on the traditional rice cake technology,the content of chicory polysaccharide was changed and the best edible taste was studied.The research results of this paper solved the problems encountered in the process of making functional rice cakes,and also improved people's excessive intake of granulated sugar,which was more conducive to health.By setting up single factor variable test and orthogonal test,the optimal formula of functional rice cake was determined as follows:rice flour∶glutinous rice flour=3∶2,50 g in total,chicory polysaccharide 50 g,milk 50 mL,corn starch 5 g,yeast 3 g,fermentation time 30 min,steaming temperature 180℃,steaming time 35 min.