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1、叶儿粑工业化技术研究AbstractGlutinousRiceDumplinginLotusLeaves（GRDL）isakindoftraditionalfoodinsouthwestregionofchinaanditispopularwithitsspecialanddelicioustaste.However,itisdifficuttorealizeindustrializationofGRDL,becauseofitsfuzzyprocessingtechnology,unmanageablequalityan
2、duncertainmachiningmechanism.InordertopromotestandardizationandindustrializationofGRDL,thisstudyfocusonimprovingprocessingtechnologyofGRDL,andoninvestigatingthefactorsaffectingitsqualityduringprocessing.Themaincontentsareasfollows:Themakingprocessandbasicformulawa
3、sstudiedbysinglefactorexperimentinthispaper.Theresultshowedthat:thefavorableconditionforpreparingGRDLwithbestqualityandtastewasthattheadditionofpolishedglutinousricewas60%ofrawrice;ricemilkwasfilteredby100meshsieve;theadditionofwaterwas70%ofharrowpowder;theproport
4、ionoffillinginGRDLwas25%;steamingconditionwas101KPa，100℃，36min～38min.ByinvestigatingtheinfluenceofdifferentamelioratingadditivesoncrackingrateofGRDL,thedatashowedthat:ascomparedwithtraditionalGRDL,theGRDLwiththeadditionof1.6%hydroxypropylstarch,0.4%monoglyceride,o
5、r0.5%carboxymethylcellulosesodiumhadthebetteranti-crackingeffect,andtheadditionofanti-crackingcompound(1.8%hydroxypropylstarch,0.5%monoglycerideand0.5%carboxymethylcellulosesodium),whichcouldimprovetheintegrityrateofGRDLupto92%.Inaddition,thecrackingphenomenonwoul
6、dnotoccurinquick-freezing.Theformulaofamelioratingadditivesforanti-retrogradationofGRDLwasstudiedwiththehardnessinTextureanalysisasindex.Theresultshowedthat:0.2%sodiumstearoyllactylate,0.2%guargum,0.15%β-cyclodextrin,and0.13%β-amylasehasbetteranti-retrogradationab
7、ilityrespectively.Theoptimalcompoundofanti-retrogradationis:0.03%β-amylas,0.10%guargum,0.13%cyclodextrin,0.18%sodiumstearoyllactylate.Meanwhile,β-amylasehadthebestanti-retrogradationability,followedwithguargumandβ-cyclodextrin.Throughinvestigatingindustrialproduct
8、ionequipmentforGRDL,anewmoldingmachineandsteamingplantwereprepared,andthesteaminglineforGRDLwasalsodesigned.Themoldingmachinecouldsolvethemoldingproblem
