石斛汁糯米糍的制作及工艺条件优化

将新鲜叠鞘石斛汁与糯米糍的营养成分相结合,制作出含有石斛汁的糯米糍。在糯米粉、石斛汁、玉米粉及蜂蜜的添加量这四个单因素实验基础上应用正交实验法对石斛糯米糍的制作工艺进行优化,并用感官评定的方法对其口感、色泽等方面进行评定,最后得出石斛糯米糍最佳制作工艺条件为:糯米粉100 g、石斛汁30 g、玉米粉15 g、蜂蜜20 g、蒸煮时间15 min,此条件下的感官品质得分为86.33分。成品水分含量25.03%,蛋白质含量3.18%,脂肪含量4.43%,多糖含量6.25%,卫生指标符合GB 7099-2015糕点、面包食品安全国家标准。优化的石斛糯米糍制作工艺合理、可行,产品有浓郁的石斛香气和丰富的营养价值,是一种老少皆宜的休闲食品,具有巨大的市场潜力,有利于推广。 

Preparation and processing optimization of glutinous rice cake with Dendrobium juice

The nutritional components of fresh Dendrobium juice and glutinous rice cake combined to produce the glutinous rice cake containing Dendrobium juice.Based on the single factor experiment of the usage amount of glutinous rice flour, Dendrobium juice, corn flour, honey, orthogonal experiments was used to optimize the process, and the method of sensory evaluation was used to evaluate the taste, color and other aspects. The result of optimum process conditions were as follow: the glutinous rice flour100 g, the Dendrobium juice 30 g, the corn flour 15 g, the honey 20 g and cooking time 15 min.Under these conditions, the final sensory quality score was 86.33 point.And the moisture content of finished glutinous rice cake was 25.03%, protein content was3.18%, fat content was 4.43%, and the glutinous rice cakes polysaccharide content was 6.25%. All the health indexes above were conformed to the GB 7099-2015. Optimization of glutinous rice cake production process is reasonable and feasible, the product has a rich taste of Dendrobium and rich nutritional value.It is the leisure food of the young and the old.The product has a huge market potential and is conducive to the promotion.