摘要
以绿豆为主要原料,对甘草绿豆糕点的加工配方进行优化。研究了低筋面粉、白砂糖、植物油、甘草添加量对甘草绿豆糕色泽、表现状态、口味的影响,通过单因素试验和正交试验确定甘草绿豆糕点的最佳配方为绿豆糊用量1 kg,白砂糖添加量16%,低筋面粉添加量24%,植物油添加量4%,甘草粉添加量1.6%,在此条件下加工的甘草绿豆糕品质最好。
With mung bean as the main raw material,the processing formula of licorice mung bean pastry was optimized.The effects of low-gluten flour,sugar,vegetable oil and liquorice powder on the color,expression state and taste of licorice mung been cake were studied,and the best formula of licorice mung bean cake was determined by single factor test and orthogonal test:mung bean powder 1 kg,sugar 16%,low-gluten flour 24%,vegetable oil 4%,licorice powder 1.6%,under this process the licorice mung bean has best quality.
作者
王明爽
邵信儒
李明
于潇淳
姜瑞平
徐晶
WANG Mingshuang;SHAO Xinru;LI Ming;YU Xiaochun;JIANG Ruiping;XU Jing(Department of Food Science and Engineering,Tonghua Normal University,Tonghua,Jilin 134002,China;Development Engineering Center of Edible Plant Resources of Changbai Mountain,Tonghua Normal University,Tonghua,Jilin 134002,China)
出处
《农产品加工》
2019年第9期13-14,18,共3页
Farm Products Processing
关键词
甘草
绿豆糕
加工配方
优化
品质
licorice
mung bean cake
processing formulayam
optimize
quality
