With indica rice as raw material ,the production process of Danling Dongba were studied .Combined with sensory evaluation ,through single factor experiments ,the influence of rice soaking temperature ,soaking time ,water addition dosage during refining ,fermented rice pulp dosage and steaming time on the Danling Dongba quality were studied ,and the optimal technological conditions for the production of Danling Dongba were obtained with orthogonal test .The results showed that un-der the conditions of rice soaking for 4 h at 35℃ ,the ratio of rice to water during refining of 10:2 ,the ratio of new rice pulp to fermented rice pulp of 10:3 ,after fermentation ,and atmospheric steaming for 13 min ,the quality of Danling Dongba was the best .%以籼米为原料,对丹棱冻粑的制作工艺进行了研究.结合感官评定,通过单因素试验研究大米浸泡温度、浸泡时间、磨浆时加水量、发酵中老浆添加量以及汽蒸时间对丹棱冻粑品质的影响,并采用正交试验得到生产丹棱冻粑的最优工艺条件.结果表明:大米在35℃下浸泡4 h,磨浆时泡涨大米与水比例10:2,发酵时米浆与老米浆比例10:3,发酵后,常压汽蒸13 m in得到的丹棱冻粑品质最好.
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