新型高膳食纤维豆挞的研制

Development on new type of high dietary fiber bean tarts

将高膳食纤维豆挞制成清新型、草莓型、浓香型3种风味,通过单因素和正交试验以感官评价为指标确定产品的最佳配方。清新型豆挞:每100g配料中豆粉添加量为20g,淀粉添加量为5g,自发面粉5g,高筋面粉1.6g,酥油2.5g,绿豆面粉2.5g,新鲜牛奶3g,蛋黄1/6粒,木糖醇5g,薄荷粉1.5g,奶油1.5g,黄油2g,适量清水;草莓型豆挞:每100g配料中豆粉添加量为20g,淀粉添加量为5g,自发面粉5g,高筋面粉1.6g,红豆面粉2.5g,酥油2.5g,新鲜牛奶3g,蛋黄1/6粒,黄油2g,木糖醇5g,草莓果酱1g,适量水果丁,少量清水;浓香型豆挞:每100g配料中豆粉添加量为20g,淀粉添加量为5g,自发面粉5g,高筋面粉1.6g,酥油2.5g,黄油2g,新鲜牛奶3.5g,蛋黄1/6粒,木糖醇5g,巧克力粉1.5g,适量清水。生产的高膳食纤维豆挞生产成本低廉,价格实惠,具有较大的市场前景。

High dietary fiber bean tarts is divided into lightly, strawberries, and mellow three flavors. The optimal formula： the addition level of 20% soybean meal, starch 5 g, self-raising flour and high-gluten flour ratio of 3：1, xylitol added in an amount 5 g. Lightiy bean tarts： self-raising flour 5 grams, 1.6 grams of high- gluten flour, shortening, 2.5 g, 2.5 g mung bean flour, 3 g of fresh milk egg yolk 1/6, xylitol 5 grams, 1.5 grams, 1.5 grams of butter mint powder, 2 grams of butter, the amount of water. Strawberry beans tart： self-raising flour 5 grams, 1.6 grams of high-gluten flour, 2.5 g of red bean flour, ghee 2.5 g, 3 g of fresh milk, egg yolk 1/6, 2 g of butter, 5 g of xylitol, jam 1 g, the amount of fruit pieces, a small amount of water; Mellow beans tart： 5 g self-raising flour, high-gluten flour 1.6 g, ghee 2.5 g butter 2 g, 3.5 g of fresh milk, egg yolk 1/6, 5 g of xylitol, chocolate powder 1.5 g, the amount of water. The high dietary fiber bean tarts has larger market prospects.