响应面法优化预制调理汤圆加工工艺

为改善预制调理汤圆的感官品质,采用响应面分析汤圆的最佳加工工艺.在单因素试验的基础上,选取高筋面粉添加量、馅料添加量以及煮制时间为响应因素,以感官评分为响应值进行工艺优化.结果表明,预制调理汤圆的最佳工艺条件为:以糯米粉质量为100％计,高筋面粉添加量6％,热水添加量80％,馅料添加量40％,煮制时间4 min.在此条件下汤圆具有较好的感官品质和质构特性.

Optimization of Processing Technology of Pre-prepared Sticky Rice Dumplings by Response Surface Methodology

In order to improve the sensory quality of pre-prepared sticky rice dumplings, response surface methodology(RSM) was used to analyze the optimal processing technology. On the basis of single factor experiments, high gluten flour content, filling proportion and cooking time were selected as response factors, and sensory score was used as response value to optimize the technology. The results showed that, the optimum processing conditions of sticky rice dumplings were as follows: on the basis of 100% glutinous rice flour, high-gluten flour addition 6%, heating water addition 80%, filling addition 40%, and cooking time 4 min. The sticky rice dumplings prepared had good sensory quality and texture characteristic.