蒸肉粉的加工工艺研究  

Study on the Processing Technology of Zhengrou Powder

作　　者：余小映[1] 韩文芳[1] 黄丽[1] 李江涛[1] 熊善柏[1] 赵思明[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070

出　　处：《食品工业》2013年第8期83-86,共4页The Food Industry

摘　　要：以籼米和糯米为主要原料,研究籼糯质量比,粒度,炒制时间和油脂添加量对蒸肉粉感官品质和力学特性的影响,确定蒸肉粉适宜的工艺参数。结果表明,蒸肉粉的口感与硬度,咀嚼度呈显著的负相关,籼糯质量比越小,平均粒度越大,炒制时间较短,蒸肉粉的硬度越小,咀嚼度越小。综合口感,气味,色泽等因素,采用平均粒度为13目的糯米,于120℃下炒制10 min,食用时添加少量油脂的蒸肉粉感官品质最佳,色泽自然,黏弹适度,咀嚼性好。The effect of the ratio between indica rice and glutinous rice, granularity, the amount ofoil, the time of frying on the sensory quality and mechanical properties of Zhengrou powder were studied with the main material of indica rice and glutinous rice, the suitable processing parameters were ensured. The results showed that the taste of Zhengrou powder was significantly and negatively correlated to hardness and chewiness. The smaller ratio between indica rice and glutinous riee, the larger average of granularity, shorter time of frying, the smaller hardness and chewiness Zhengrou powder had. To synthesize the taste, odor and color, the glutinous rice of the average granularity of 13 mesh roasting at 120 ℃ for 10 min, with little fat when ate had the proper quality, under which, the product had better color, viscous and chewiness.

关 键 词：蒸肉粉 工艺 质地 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]