摘要
以高筋粉、绿豆粉、玉米淀粉、蔗糖、鸡蛋等为主要原料,采用先烹炸后黏糖的方法,制作新型绿豆沙琪玛。根据各原料固有的性质和营养价值,通过单因素试验和正交试验优化工艺配方条件,改善传统沙琪玛的口感,迎合大众口感。试验所得最优工艺参数为高筋粉50g,玉米淀粉10g,绿豆粉30g,蔗糖100g。
In this experiment,high gluten flour,mung bean flour,corn starch,sugar,egg as the main raw materials.Production of new mung bean Shaqima using the first cooked sticky candy way. According to the raw material inherent properties and nutrition challenge factors selected level,through the single factor experiment and orthogonal experiment optimization formulation process conditions,to extend the mung bean Shaqima shelf-life,cater to the popular taste. The optimal process parameters are as follw：50g high gluten flour corn starch,10g corn starch,30g green bean powder,100g sugar.
出处
《农产品加工》
2016年第2期37-39,共3页
Farm Products Processing
基金
黑龙江省教育厅2013科学技术研究面上项目(12531464)
关键词
绿豆
沙琪玛
最优水平
mung bean
Shaqima
optimal levels
