摘要
以黑豆、黑枸杞、布丁粉、绵白糖、柠檬酸等为主要原辅料,研制了一种新型软质甜品黑豆味布丁。在单因素试验的基础上通过响应面法优化。试验结果表明:黑豆黑枸杞粮谷布丁的最佳工艺配方为纯净水100 g、黑豆粉16 g、黑枸杞1.2 g、布丁粉22 g、绵白糖22 g、柠檬酸0.4 g。在此工艺条件下,制得的粮谷布丁色泽均匀,有较浓郁豆香味,口感润滑弹嫩。
A new type of soft dessert black bean flavored pudding has been developed with black beans,lycium ruthenicum,pudding powder,soft white sugar,citric acid,etc.as the main raw materials.Based on the single factor experiment,optimization was performed by response surface method.The results showed that the best technological formula of black bean-lycium ruthenicum grain pudding was 100 g purified water,16 g black soybean powder,1.2 g lycium ruthenicum,22 g pudding powder,22 g soft white sugar,and 0.4 g citric acid.Under these conditions,the prepared grain pudding has uniform color,strong bean flavor and soft taste.
作者
刘欣
宣洁娣
陈鹤月
王樱晓
LIU Xin;XUAN Jie-di;CHEN He-yue;WANG Ying-xiao(College of Life Engineering,Shenyang Institute of Technology,Fushun 113001,Liaoning,China)
出处
《粮食与油脂》
北大核心
2021年第5期75-78,共4页
Cereals & Oils
基金
辽宁省自然基金指导项目(20180550859)。
关键词
黑豆
布丁
响应面法
black bean
pudding
response surface method
