CAJ | 학술논문

本试验研究了以广西特产白糯玉米粉为主要原料制作汤圆的工艺,分别进行纯玉米汤圆和全麦面粉玉米汤圆基本工艺参数的正交实验.实验得出纯玉米汤圆制作最佳配方为:每1 kg糯玉米粉中添加黄玉米粉90 g,加糖60 g,蒸煮面陀120 g,加水770 g,各配料对产品品质影响程度依次为水>蒸煮面陀>黄玉米粉>糖;全麦面粉玉米汤圆的最佳配方为:每1 kg糯玉米粉中添加全麦面粉120 g,加糖70 g,加水780 g,各配料对产品品质影响程度依次为水>全麦面粉>糖.
본시험연구료이엄서특산백나옥미분위주요원료제작탕원적공예,분별진행순옥미탕원화전맥면분옥미탕원기본공예삼수적정교실험.실험득출순옥미탕원제작최가배방위:매1 kg나옥미분중첨가황옥미분90 g,가당60 g,증자면타120 g,가수770 g,각배료대산품품질영향정도의차위수>증자면타>황옥미분>당;전맥면분옥미탕원적최가배방위:매1 kg나옥미분중첨가전맥면분120 g,가당70 g,가수780 g,각배료대산품품질영향정도의차위수>전맥면분>당.
@@@@The present experiment was conducted to determine the influence of merely corn and full straight corn Tangyuan. The special waxy white corn was obtained from Guangxi.The method of processing and techonolgy and ingredient parameters were optimized and verified by orthogonal design test.The optimized ingredient parameters in making merely corn Tangyuan were as follows:adding 90 g of yellow corn flour,60 g of sugar,120 g of cooked corn dough,770 g of water in 1 kg of white corn meal.While for the full straight corn Tangyuan,the parameter worked out were as follows:adding 120 g of full straight, 70 g of sugar, 780 g of water in 1 kg of white corn meal. The descending order of ingredients influencing the quality of merely corn and full straight corn Tangyuan was water>cooked corn dough>yellow corn flou>sugar and water>full straight>sugar,respectively.Using this information,the quality of cornTangyuancouldbeimproved.