Optimization of Processing Technology of Pre-prepared Sticky Rice Dumplings by Response Surface Methodology

In order to improve the sensory quality of pre-prepared sticky rice dumplings, response surface methodology（RSM） was used to analyze the optimal processing technology. On the basis of single factor experiments, high gluten flour content, filling proportion and cooking time were selected as response factors, and sensory score was used as response value to optimize the technology. The results showed that, the optimum processing conditions of sticky rice dumplings were as follows: on the basis of 100% glutinous rice flour, high-gluten flour addition 6%, heating water addition 80%, filling addition 40%, and cooking time 4 min. The sticky rice dumplings prepared had good sensory quality and texture characteristic.