1摘 要 本文致力于开发一款以茯苓多糖、芡实和籼米为原料的风味米饼。在产品研制过程中，以感官评分为指标，通过单因素试验确定了茯苓多糖提取物的添加量、芡实粉的添加量、玉米淀粉添加量、白砂糖的添加量、盐的添加量等关键工艺参数，并对产品的感官品质和卫生指标进行评价。结果如下：（1）产品工艺参数确定为茯苓多糖提取物 30%，芡实粉的添加量为 20%，白砂糖 15%,玉米淀 粉 20% ， 盐 0.2% 。 上 下 火 150℃ 烘 烤 5min ， 再 转 上 下 火 100℃ 烘 烤40~45min。（2）产品感官评分 91 分，即米饼色泽均一、外形完整气泡均匀、口感细腻具有芡实与米香的风味。（3）产品在 10ˉ¹、10ˉ²、10ˉ³ 水平均未检测到微生物，符合国家标准。关键词：茯苓多糖；芡实；籼米；风味米饼Abstract This paper is devoted to develop a kind of flavoured rice cake with Poria Cocos polysaccharide, Euryale ferox and indica rice as raw materials. In the process of product development, the key technological parameters such as the amount of Pachyman polysaccharide, the amount of Gorgon powder, the amount of corn starch, 2the amount of white granulated sugar and the amount of salt were determined by the single factor test with the sensory score as the index, the sensory quality and hygienic index of the product were evaluated. The results were as follows: (1) the technological parameters 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 °C for 5 min, then turn to 100 °C for 40 ~ 45 min. (2) the product has a sensory score of 91, that is, the color of the rice cake is uniform, the shape is complete, the air bubbles are 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 the national standard.Keywords:Poria...
