海藻糖茶香绿豆糕的加工工艺
Processing Technology of Trehalose Tea Flavored Mung Bean Cake
罗洲1
作者信息
- 1. 广西生态工程职业技术学院(柳州 545001)
- 折叠
摘要
为改良茶香绿豆糕工艺、寻求最优配方,采用正交优化试验,通过评定海藻糖茶香绿豆糕的感官品质,测定质构与色差特性,研究海藻糖茶香绿豆糕的配方和工艺,从而确定最优配方.海藻糖茶香绿豆糕最优配方为绿豆粉40g、海藻糖12 g、细砂糖12 g、黄油10.5 g、色拉油3.5 g、绿茶水45 g.以该配方制备的成品,颜色均匀、口感细腻、形状规整,且质构分析的各项指标均在最佳范围以内.
Abstract
In order to improve the technology of tea flavored mung bean cake and to seek the optimal formula,this paper adopts orthogonal optimization test to evaluate the sensory quality of trehalose tea flavored mung bean cake,to determine the texture and color difference characteristics,and to study the formula and process of trehalose tea flavored mung bean cake,so as to determine the optimal formula and process.That is,the optimal formula of trehalose tea flavored mung bean cake is 40 g mung bean powder,12 g trehalose,12 g caster sugar,10.5 g butter,3.5 g salad oil and 45 g green tea water.The finished product prepared by this formula has uniform color,delicate taste and regular shape,and all the indexes of texture analysis are within the best range.
关键词
茶香绿豆糕/海藻糖/配方优化Key words
tea-flavored mung bean cake/trehalose/formula optimization引用本文复制引用
出版年
2024
NETL
NSTL
万方数据