Processing Technology of Trehalose Tea Flavored Mung Bean Cake
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.
tea-flavored mung bean caketrehaloseformula optimization
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