姜米茶的工艺研究  

Study on the Technology of Ginger Rice Tea

作　　者：米家昕 陈正琛 程芸洁 韩茹瑜 万旭鹏 王展 MI Jiaxin;CHEN Zhengchen;CHENG Yunjie;HAN Ruyu;WAN Xupeng;WANG Zhan(Department of Food Science and Engineering,Wuhan Polytechnic University,Wuhan,Hubei 430040,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430040

出　　处：《农产品加工》2023年第20期59-62,66,共5页Farm Products Processing

摘　　要：以大米与姜丝为原料,使大米经过一定程度的浸润与焙炒过程后加入姜丝,将大米与姜丝处理好后再度焙炒得到姜米茶,采用单因素试验和正交试验法得到风味品质最佳的姜米茶配方:水添加量5%,浸润时间25 min,炒制时间20 min,炒制温度160℃,姜丝添加量10%,此时米茶感官品质最佳。Using rice and ginger as raw materials,the rice was soaked and roasted to a certain extent,then ginger was added,and the rice and ginger were treated and roasted again to get ginger rice tea.The ginger rice tea with the best flavor quality was obtained by single factor experiment and orthogonal experiment.The sensory quality of rice tea was best when 5%water was added,the infiltration time was 25 min,the frying time was 20 min,the frying temperature was 160℃,and the amount of ginger was 10%.

关 键 词：大米 姜米茶 感官品质 单因素试验 正交试验 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]