摘要
以阴米八宝烧麦为研究对象,以感官评价、糯米吸水率和阴米复水率为测定指标,采用单因素和响应面试验法对阴米制作中糯米浸泡时间、阴米干燥温度、阴米复水时间和成品煎制时间进行探究,优化冰花煎阴米八宝烧麦的制作工艺。结果表明,最佳制作工艺为:糯米在20℃下浸泡60 min,阴米在68℃下干燥100 min,沸水下复水28 min,煎制10 min。采用该工艺制作的冰花煎阴米八宝烧麦金黄鲜亮、色泽均匀、外酥里嫩。该研究结果可为冰花煎阴米八宝烧麦实现标准化、工业化生产提供数据参考。
In this paper,the yin rice babao shaomai was used as the research object,and the sensory evaluation,water absorption rates of glutinous rice and rehydration rate of yin rice were employed as the measurement indicators,the optimal cooking process of ice flower decocting yin rice babao shaomai was determined through investigating the rice soaking time,drying temperature,rehydration time of yin rice and frying time of finished product by single factor experiments and response surface test.The results showed that,the best production process was determined as follows:glutinous rice was soaked at 20 ℃ for 60 min,yin rice was dried at 68 ℃ for 100 min,rehydrated under boiling water for 28 min,and simmered for 10 min.Under this cooking technology,the prepared ice flower decocting yin rice babao shaomai presented bright yellow and uniform color,outside crisp and inside tender tastes.The results could provide data references for standardization and industrial production of ice flower decocting yin rice babao shaomai.
作者
史居航
关天竺
陆丹丹
闵二虎
SHI Ju-hang;GUAN Tian-zhu;LU Dan-dan;MIN Er-hu(Nanjing Institute of Tourism&Hospitality,Nanjing 221100,China;School of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China;Jiangsu College of Tourism and Culinary Science,Yangzhou 225127,China)
出处
《保鲜与加工》
CAS
2023年第3期22-28,共7页
Storage and Process
基金
四川省高等学校重点实验室科研项目(PRKX2020Z22)
2021年江苏高校“青蓝工程”资助。
关键词
八宝烧麦
阴米复水
响应面法
生产工艺
优化
babao shaomai
yin rice rehydration
response surface methodology
production process
optimization
