Under the premise of ensuring food safety,the formula of red bean glutinous rice cake was optimized,and the influence of low temperature storage on the product was discussed.A single factor test was used to study the milk content,sugar content,filling red bean paste,and baking temperature and time required for glutinous rice dough.Orthogonal tests were used to optimize milk addition,baking temperature and baking time.The results showed that the optimal process parameters were 60 g glutinous rice flour,6 g of white sugar,55 g of milk,20 g of red bean paste,and baking at 190℃ for 16 min.After one week of sample sitting,the hardness,cohesion and chewiness values all increased.
关键词
糯米粉/红豆沙/加工工艺/品质控制
Key words
glutinous rice flour/red bean paste/processing technology/quality control
维普
万方数据