以麻球品质评分为考核指标,采用单因素和正交试验的方法,对麻球制作工艺参数中的初始油温、油炸温度、油炸时间、饧面时间,以及配方中加水量、加糖量、小麦粉添加量、熟粉团比例等因素进行研究.结果表明:影响麻球品质评分的工艺参数主次顺序为油炸温度>油炸时间>初始油温>饧面时间,最佳制作工艺条件为饧面时间3 h,初始油温100℃,油炸温度120℃,油炸时间20 min.影响麻球品质评分的配方主次顺序为加水量>加糖量>熟粉团比例> 小麦粉添加量,最佳制作配方为加水量90%,加糖量15%,小麦粉添加量5%,熟粉团比例10%.%The quality score of the fried glutinous rice ball was used as the evaluation index,using the method of single factor and orthogonal test,the effects of the initial oil temperature,frying temperature,frying time,resting time,as well as the sup-plementation of water,sugar and wheat flour,and proportion of cooked dough in formulation were studied.The results showed that the primary and secondary sequence of the parameters affecting the quality score of the fried glutinous rice ball was frying temperature,frying time,initial oil temperature,resting time,and the optimum technological conditions were as follows:rest-ing time 3 h,initial oil temperature 100℃,frying temperature 120℃,frying time 20min.The primary and secondary sequence of formulation that affected the quality score of the fried glutinous rice ball was water addition,sugar addition,the proportion of the cooked dough,wheat flour addition,and the optimum formulation was as follows:water addition was 90% of the water absorption rate of glutinous rice flour,sugar addition 15%,wheat flour addition 5%,and proportion of cooked dough 10%.
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