祭龙粑的制作工艺优化  

Optimization of the Production Process of Sacrificial Dragon Cake

作　　者：初雅洁 李永强[2] CHU Yajie;LI Yongqiang(Dali Vocational and Technical College of Agriculture and Forestry,Dali,Yunnan 671003,China;College of Food Science and Technology,Yunnan Agricultural University,Kunming,Yunnan 650201,China)

机构地区：[1]大理农林职业技术学院,云南大理671003 [2]云南农业大学食品科学技术学院,云南昆明650201

出　　处：《农产品加工》2022年第5期47-50,共4页Farm Products Processing

摘　　要：以糯米粉、面蒿为原料,基于单因素试验进行响应面优化,并以感官评分为指标,探究糯米粉、面蒿、白砂糖和水添加量对祭龙粑品质的影响,确定最佳工艺配方,并对其成品理化指标及微生物指标进行测定。结果表明,祭龙粑最优配方为糯米粉添加量50%,面蒿添加量7%,白砂糖添加量7%,水添加量37%,在此条件下所得到的产品感官评分最高。同时,成品水分含量为23.14%,蛋白质含量为4.54%,菌落总数≤400 CFU/g。通过优化制成的祭龙粑质地均匀、色泽均一、口感润滑有弹性,且具有独特的面蒿清香,微生物指标符合国家标准。In this study,glutinous rice flour and artemisia were used as raw materials,Response surface optimization based on single factor test,and sensory scores as indicators to explore the amount of glutinous rice flour,artemisia annua,white granulated sugar and water.Determine the best technological formula for the influence on the quality of Jilongba,and determine the physical and chemical indicators and microbiological indicators of the finished product.The results showed that the optimal formula of sacrifice dragon cake were as follows:glutinous rice flour was added 50%,Artemisia flour was added 7%,white granulated sugar was added 7%,and water was added 37%,Under these conditions,the products obtained had the highest sensory assessment score and the best quality.At the same time,the moisture content of the finished product was 23.14%,the protein content was 4.54%,and the total number of colonies was≤400 CFU/g.The optimized Jilongba had uniform texture,uniform color,smooth and elastic taste,and unique fragrance of Artemisia annua.The microorganism index met the national standard.

关 键 词：祭龙粑 糍粑面蒿 响应面优化 配方研制 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]