米比萨饼皮加工工艺的研究

摘要

从制作米比萨饼皮的原料选择入手，研究探讨米比萨饼皮加工工艺过程中的重要参数，如蒸饭时间、浸泡时间、水与泡米质量比和浸泡温度，并设计正交试验进行工艺参数的优化，确定其最佳工艺参数为蒸饭时间40 min，浸泡时间60 min，水与泡米质量比1.4，浸泡温度常温；最后通过对比试验，确定饼皮的最佳烘烤工艺条件为205℃下烘烤110 s。%This paper mainly studies the choices of the raw material making rice pizza's crust,and the important parameters of the rice pizza's crust processing,such as steamed rice time,soaking time,proportion of water and soaking temperature,and the design of orthogonal test,the optimal process parameters for steamed rice time is 40 min,soaking time is 60 min, proportion of water is 1.4,soaking temperature is room temperature. Finally through the contrast test,the best technological conditions of the crust is baking 110 s under the 205 ℃.