麻团的加工工艺研究

Effects of formulation force on physicochemical properties and sensory quality of sesame ball, used sticky rice, flour, sugar, natron by traditional technology to optimize technology. Results indicated that starch-iodine blue value decreased first and then increased, content of reducing sugar increased and swelling ratio decreased with increasing of proportion of sticky rice and flour. When proportion of sticky rice and flour increased, starch-iodine blue value and content of reducing sugar both decreased. The suitable formulation is as follows: proportion of sticky rice and flour is 7, the addition ratio of sugar is 20% and proportion of water and sticky rice is 5:6. The relation ship between sensory quality and physicochemical index can be described well by a quadratic model and a linearity model.