摘要
创新性地研制了一种可沸水冲泡即食的方便汤圆。将一定量的糯米粉、黏米粉、糖粉、水等配料混合均匀后,蒸制制得汤圆皮,包馅后在—18℃条件下预冷24 h,放入真空冷冻干燥机中干燥24 h,即得成品。采用单因素实验对配方和蒸制工艺进行研究,并通过正交实验对其优化,确定最佳工艺配方为,添加糯米粉50 g、黏米粉35 g、糖粉30 g、水95 g,蒸制20 min,在此条件下,硬度为1327.055 g,方便汤圆的风味、品质最佳。实验为传统食品的创新发展拓宽了思路。
A kind of instant glue pudding which can be heated by boiling water was developed. After a certain amount of glutinous rice flour, sticky rice flour, sugar powder, water and other ingredients were mixed evenly, and then steamed into a glue pudding skin. Package into the filling material precooling under —18 ℃ for 24 hours after in vacuum freezing dryer dry 24 hours, get the finished product. The single factor experiment was used to study the formulation and steaming process, and the optimization was carried out through orthogonal test. The optimal process formula was determined as： 50 g of glutinous rice flour, 35 g of sticky rice flour, 30 g of sugar powder, 95 g of water, and steam for 20 minutes. Under this condition, the hardness was 1327.055. The product was the best and provided reference for development of traditional food.
作者
曾习
张旷
汪然
龙维贞
ZENG Xi;ZHANG Kuang;WANG Ran;LONG Wei-zhen(College of Cooking and Food Engineering,Wuhan Business University,Wuhan 43005)
出处
《食品科技》
CAS
北大核心
2018年第9期233-237,共5页
Food Science and Technology
基金
武汉商学院科技创新建设项目(2016KC09)
关键词
汤圆
即食
工艺
glue pudding
instant
technics
