罐装八宝饭的加工工艺改进

目的]提高罐装八宝饭的加工生产率。方法]以糯米、豆沙、红枣、莲子、蔗糖、猪油等为原辅料,分别按浸泡糯米与水的比例为10∶.2、10∶.4、1∶0.6、1∶0.8、1∶1.0、11∶.2、11∶.4进行炒煮,按照罐装八宝饭的加工工艺进行生产,并对产品进行感官评价。结果]单因素试验结果表明,浸泡糯米与水的最适比例为1：1.0,根据该用水量确定的罐装八宝饭的试生产炒煮配方为：水30 kg、浸泡糯米30 kg、白糖1.8 kg、猪油6 kg,按照试生产配方进行生产,产品部分出现了饭变软的现象;将生产炒煮配方调整为：水24 kg、浸泡糯米30 kg、白糖1.8 kg、猪油6 kg,生产的产品没有出现饭变软的现象。结论]该研究改进了罐装八宝饭的生产工艺。

Improvement of Processing Technology for Canned Eight-treasures Rice

Objective] The study was to improve the processing productivity of canned eight-treasures rice.Method] Glutinous rice,red bean,red dates,lotus seeds,cane sugar,lard,etc.were taken as the raw materials.The ratio of immersion glutinous rice and water for frying and boiling were 1∶0.2,1∶0.4,1∶0.6,1∶0.8,1∶1.0,1∶1.2,1∶1.4.The canned eight-treasures rice was produced according its processing technology and its sensory quality was evaluated.Results] The results of single factor test showed that the optimum ratio of immersion glutinous rice and water was 1∶1.0.The frying and boiling formula of canned eight-treasures rice for trial production determined according to the water consumption was water of 30 kg,immersion glutinous rice of 30 kg,sugar of 1.8 kg,lard of 6 kg.Some products appeared soften phenomenon in trial production test.When the frying and boiling formula for trial production was adjusted to water of 24 kg,immersion glutinous rice of 30 kg,sugar of 1.8 kg,lard of 6 kg,the products did not appear the soften phenomenon.Conclusion] This study improved the production process of canned eight-treasures rice.