栗仁豆蓉的研制

Research on Preparation of Bean Mash with Chestnut Kernel

本文以红小豆、板栗为主要原料,砂糖、琼脂、糖浆、香兰素等为辅料,研制了栗仁豆蓉。通过单因素试验和正交试验,采用感官评定的方法,优化了生产工艺和配方,实验结果表明,在100g豆沙中加入1.2g琼脂、26g糖浆、0.058g香兰素、16g砂糖制作豆蓉,再以豆蓉:栗仁=2:1的比例加入栗仁,所得产品口感最佳。

A new kind of bean mash with chestnut kemel was prepared using Adzuki bean and chestnut as the main raw materials and granulated sugar, agar, syrup and vanillin as the supplement. The best producing technology and formula were determined by orthogonal design and sensory evaluation. The result showed that the optimal contents of granulated agar, syrup, vanillin and sugar in 100g of sweetened bean mash were 1.2g, 26g, 0.058g, and 16g, respectively. And the optimum mass ratio of bean mush to chestnut was 2：1 （m/m）. Under those conditions, the product showed delicious taste