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竹笋粑粑加工工艺研究
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Abstract:
为探究竹笋粑粑的最佳加工工艺，各调料占比和笋粉比的最优组合，本实验选用食用盐、白砂糖、辣椒粉和笋粉比作为试验因素，通过单因素和正交试验来对竹笋粑粑的各调料占比和笋粉比进行试验。结果表明：食用盐1.5%、白砂糖1.5%、辣椒粉0.5%，笋粉比3:1，通过平行试验验证感官评分确认为最优组合。同时得到处理后笋糊的平均含水量为70.92%。
In order to explore the optimal processing technology and the optima combination of the proportion of spices and the ratio of bamboo shoot flour, this experiment selected edible salt, white granulated sugar, cayenne pepper powder and the ratio of bamboo shoot flour as experimental factors, and tested the proportion of spices and the ratio of bamboo shoot flour through single factor and orthogonal test. The results showed that the optimal combination was edible salt 1.5%, white granulated sugar 1.5%, chili powder 0.5%, and bamboo shoot powder ratio 3:1, which was confirmed by sensory evaluation scores through parallel experiments. The average moisture content of the treated bamboo shoot paste was 70.92%.
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