摘要
通过对传统绿豆糕进行配方优化,适量添加牛油果代替一部分黄油,使其具有更高的营养价值。以绿豆、牛油果、桑葚干为主要原料,对桑葚干牛油果绿豆糕的配方及制作工艺进行优化研究。以感官评价为评价指标,通过单因素实验,结合正交实验、响应面法以及质构实验确定桑葚干牛油果绿豆糕的最优配方为:桑葚干11.8 g,黄油30.5 g,牛油果28.7 g,绿豆200 g,细砂糖30 g,蒸制时间30.4 min。在此工艺条件下制作的桑葚干牛油果绿豆糕色泽青绿、口感绵密细软,桑葚干颗粒密度适中,品质最佳。
This study aims to optimize the formula of traditional bean paste cake by adding a moderate amount of avocado instead of butter,which will increase its nutritional value and reduce the intake of saturated fatty acids and trans fatty acids.Using mung bean,avocado,and dried mulberry as the main raw materials,the formula and production process of dried mulberry avocado mung bean cake were optimized.Using sensory evaluation as the evaluation index,through single factor experiments,combined with orthogonal experiments,response surface methodology,and texture experiments,the optimal formula for mulberry,dried avocado mung bean cake was determined as follows:11.8 g of dried mulberry,30.5 g of butter,28.7 g of avocado,200 g of mung bean,30 g of granulated sugar,and steaming time of 30.4 min.The Bean paste cake made under this process condition has a green color,a dense and soft texture,and moderate density of dried mulberry particles,resulting in the best quality.
作者
季原
赵生旭
张献领
杨剑婷
JI Yuan;ZHAO Shengxu;ZHANG Xianling;YANG Jianting(Anhui Science and Technology University,ChuZhou Anhui 233100,P.R.China)
出处
《保山学院学报》
2024年第5期26-34,共9页
JOURNAL OF BAOSHAN UNIVERSITY
基金
安徽省教育厅科学研究重点项目“基于分子对接基础的组氨酸和精氨酸对桑葚花青素稳定性的影响”(项目编号:2023AH051868)。
关键词
桑葚干
牛油果
绿豆糕
感官评分
响应面法
Dried mulberries
Avocado
Mung bean cake
Sensory score
Response surface method
