棕榈油基绿豆糕的制备工艺研究

Production of palm oil fraction-based green bean cake

传统绿豆糕的制作多采用大豆油或以大豆油为基础油的调和油,为提高产品的货架期、经济价值和营养价值,选用5℃棕榈油、24℃棕榈油和45℃棕榈油分别部分替代大豆油制作绿豆糕,以棕榈油添加量、复配油脂添加量和复配油脂加热时间为试验因素,以产品的感官评分和硬度为参考指标进行优化试验。结果表明:5℃棕榈油基绿豆糕,棕榈油添加量为80%、复配油脂添加量为20%、复配油脂加热时间为3.5 min;24℃棕榈油基绿豆糕,棕榈油添加量为80%、复配油脂添加量为23%、复配油脂加热时间为3.0 min;45℃棕榈油基绿豆糕,棕榈油添加量为60%、复配油脂添加量为12%、复配油脂加热时间为4.5 min。按上述工艺制作的绿豆糕,其感官评分和硬度与传统绿豆糕相近。

The traditional green bean cake is made of soybean oil or blend oil with soybean oil as base oil.In order to improve the shelf life, economic value and nutritional value of the products,the palm olein （5℃）, palm olein （24℃） and palm olein （45℃） were used to partially replace the soybean oil to make green bean cakes. The experiment was carried out with the dosage of palm oil, dosage of mixed oil and heating time of mixed oil as the experimental factors, and the sensory evaluation and hardness of the product as the reference indexes. The results showed that for 5℃ palm olein-based green bean cake, the optimal preparation conditions were 80% of palm olein, 20% of mixed oil and 3.5 min of mixed oil heating time. For 24℃ palm olein-based green bean cake, the optimal preparation conditions were 80% of palm olein, 23% of mixed oil and 3.0 min of mixed oil heating time. For 45℃ palm olein-based green bean cake, the optimal preparation conditions were 60% of palm olein, 12% of mixed oil and 4.5 min of mixed oil heating time.