摘要
以绿豆粉、薄荷叶为原料,研究薄荷绿豆凉粉的最佳制作工艺。以粉水质量比、白砂糖、薄荷叶的添加量为单因素,进行正交试验优化制作工艺。试验结果表明,最优工艺条件为粉水质量比1∶5、加糖量200g/L、薄荷添加量2.0g/L、此条件下制作的薄荷绿豆凉粉凝胶性好,清凉爽口,风味最佳。
With green bean powde, and mint leaves as raw materials, the technology of mint and green bean jelly was studied. With mass ratio of powder to water, amount of sugar and mint leavesas factors, tiae （he orthogonal experiment was carried out to optimize the procesS. The experimental results showed that the optimal conditions, were as follows： mass ratio of powder to water 1 ： 5, sugar 200g/L, mint 2.0 g/L. Under these conditions mint and green bean jelly were produced, which was cool and refreshing, the flavor was the best.
作者
王锦云
陈芃
肖洪
刘士健
WANG Jin-yun1, CHEN Peng1, XIAO Hong2, LIU Shi-jian1(1.College of Food Science, Chongqing Key Lab of Agricultural product processing,National Demonstration Center for Experimental Food Science and Technology Education（Southwest University）, Southwest University, Chongqing 400715, China; 2.Beijing Zhengboheyuan Technology Co., Ltd., Beijing 102400, China; 3.Beijing Zhengboheyuan Technology Co., Ltd.Chongqing Branch,Chongqing 400716,China)
出处
《粮食与油脂》
北大核心
2018年第3期65-67,共3页
Cereals & Oils
关键词
薄荷
绿豆
凉粉
正交试验
mint
green bean
bean jelly
orthogonal experiment
