红薯米发糕生产工艺优化

通过在米发糕的制作过程中添加一定量的红薯泥，研究红薯米发糕的生产工艺。结合感官评定和质构特性的分析，通过单因素试验研究红薯、水、小苏打、糖添加量以及汽蒸时间对红薯米发糕品质的影响，并采用正交试验得到生产红薯米发糕的最优工艺条件。在大米:红薯:水质量比为10:9:7、发酵3h、添加发酵液总量7% 的糖和0.6‰的小苏打后，常压汽蒸13min，得到的红薯米发糕品质最好。

Processing Technology Optimization of Fermented Rice Cake with Sweet Potato

In this work, the processing parameters for fermented rice cake (FRC) were optimized through adding a certain amount of mashed sweet potato. The effects of steaming time and the addition amounts of sweet potato, water, baking soda and sugar on the quality of FRC with sweet potato were explored by single factor and orthogonal experiments on the basis of sensory evaluation and textural property analysis (TPA). The optimal processing parameters were achieved to be rice-sweet potatowater ratio of 10: 9: 7, fermentation time of 3 hours, the addition amounts of sugar and baking soda of 7% and 0.6‰, and steaming time of 13 minutes under normal pressure. The best quality of FRC with sweet potato was achieved at the optimal processing conditions.