关键词: 红薯, 米发糕, 质构, 感官评价, 工艺优化

Abstract:

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.

Key words: sweet potato, fermented rice cake, textural property analysis, sensory evaluation, technology optimization