茯苓多糖芡实米饼的开发

AbstractThis paper is devoted to develop a kind of flavoured rice cake with Poria Cocospolysaccharide,Euryale ferox and indica rice as raw materials.In the process ofproduct development,the key technological parameters such as the amount ofPachyman polysaccharide,the amount of Gorgon powder,the amount of corn starch,the amount of white granulated sugar and the amount of salt were determined by thesingle factor test with the sensory score as the index,the sensory quality and hygienicindex of the product were evaluated.The results were as follows:(1)the technologicalparameters of the product were determined as follows:30%pachyman extract,20%gorgon powder,15%granulated sugar,20%corn starch and 0.2%salt.Bake at 150 Cfor 5 min,then turn to 100C for 40~45 min.(2)the product has a sensory score of91,that is,the color of the rice cake is uniform,the shape is complete,the air bubblesare even,the taste is delicate and has the flavor of Euryale ferox and puffed rice.(3)no bacteria was detected in the 10,10 and 10 levels of the product,which met thenational standard.Keywords:Poria cocos polysaccharide;Gorgon fruit;Indica rice;flavoured rice cake;