摘要
桃花是我国常见的食用花卉,但其相关食品的研发较少。以桃花和白芸豆为主要原料,添加适量的植物油、糖粉、果葡糖浆和麻油制作桃花糕。利用模糊数学的方法对桃花糕的感官质量进行了综合评定,采用正交实验对桃花糕的配方进行了优化。研究表明,桃花糕的最佳配方为:白芸豆粉40 g、植物油16 g、糖15 g、桃花0.4 g,且糖配比中白砂糖与果葡糖浆的质量比为1:1。按该配方制得的桃花糕口感松软、色泽诱人、甜度适口、糕质细嫩,兼具桃花和白芸豆的营养成分。
Peach blossom is a common kind of edible flower in China, but the research of its related food is not enough. A peach blossom cake was studied, using peach blossom and white kidney bean as raw materials and adding appropriate amounts of vegetable oil, sugar, fructose syrup and sesame oil. Sensory evaluation on peach blossom cake was performed by fuzzy mathematics and the formulation was optimized by orthogonal test. The results showed that the optimum formula of peach blossom cake was as follows： white kidney bean powder 40 g, vegetable oil 16 g, sugar 15 g, peach blossom 0.4 g and in total sugar, the proportion of the sucrose and fructose syrup is 1：1. The peach blossom cake has a good taste with attractive color, moderate sweet and fine structure and possesses both the nutritional components of peach blossom and white kidney bean.
出处
《食品科技》
CAS
北大核心
2015年第10期165-170,共6页
Food Science and Technology
基金
湖南省"十二五"作物遗传育种学重点建设学科项目(湘教发[2011]42号)
关键词
桃花糕
模糊评价
配方
感官评定
peach blossom cake
fuzzy evaluation
formulation
sensory evaluation
