魔芋多糖杂粮粽的制作工艺优化  

Optimization of the Processing Technology of Konjak Polysaccharide Rice Dumpling

作　　者：燕志 朱江煜 孙依琳 YAN Zhi;ZHU Jiang-yu;SUN Yi-lin(Suzhou Technician Institute,Suzhou 215009,Jiangsu,China;College of Tourist Culinary,Yangzhou University,Yangzhou 225100,Jiangsu,China)

机构地区：[1]江苏省苏州技师学院,江苏苏州215009 [2]扬州大学旅游烹饪学院,江苏扬州225100

出　　处：《江苏调味副食品》2023年第2期29-33,44,共6页Jiangsu Condiment and Subsidiary Food

基　　金：国家自然科学基金青年项目(22208285);川菜发展研究中心科研项目(CC23Z13)。

摘　　要：为了丰富杂粮粽的品种,提高杂粮粽的营养价值,以魔芋多糖为原料研发新型杂粮粽。最优工艺为魔芋多糖添加量0.80 g、赤豆添加量11.09%、浸泡时间64.17 min、煮制时间115.04 min。成品杂粮粽口感软糯香甜,且具有一定的保健功效。To enrich the variety of miscellaneous grain dumplings,and improve their nutritional value,a new type of miscellaneous grain dumpling was developed with konjac polysaccharide as raw material.The optimal technology was as follows:konjac polysaccharide addition of 0.80 g,red beans of 11.09%,the soaking time of 64.17 min,and the cooking time of 115.04 min.The miscellaneous grain dumplings produced by this processing technology not only tastes soft,glutinous,sweet,but also has certain health care functions.

关 键 词：魔芋多糖 杂粮粽 制作工艺 响应面法 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]