丹棱冻粑配方改良研究

Study on Recipe Improvement of Danling Dongba

为丰富丹棱冻粑营养成分,降低胆固醇含量、热量的供给,增加不饱和脂肪酸、维生素、矿物质的含量,同时去除含饱和脂肪酸多的动物脂味。以麦芽糖醇替代白砂糖,鹅油替代食用猪油,并添加南瓜,通过感官评价和正交试验优化产品配方。结果表明,最佳改良配方为:籼米6.0 kg,麦芽糖醇1.2 kg,熟制南瓜泥1.0 kg,鹅油0.7 kg,生南瓜丁0.3 kg,碳酸氢钠25.0~50.0 g,复合膨松剂25.0 g。成品气味清香,颜色诱人,美味可口,营养搭配更加合理,更符合各类人群的营养保健需求。

In order to enrich the nutritional ingredients of Danling Dongba , but lower cholesterol levels and calories than usual ones.it also has good taste in sweet and crisp feeling but in a more flavor way.Using maltiol to replace sugar,using goose oil to replace animal oil and add pumpkin,adopting the method of sensory evaluation and combining orthogonal,optimization of Danling Dongba recipe.The results show,the recipe improvement of Danling Dongba is milled 6.0 kg,maltiol 1.2 kg,cooked pumpkin puree 1.0 kg,goose oil 0.7 kg,raw pumpkin butyl 0.3 kg, NaHCO3 25.0-50.0 g,complex 25.0 g.The product is smells fragrant , the color is attractive , the delicious taste , the nutrition collocation is more reasonable and more accord with the nutri-tion health care demand of all kinds of people.