马铃薯菠菜奶豆的研制及贮存期风味变化

Potato Spinach Milk Beans Development and the Favor Optimization of Storage Period

在传统奶豆配方的基础上,将配方中的低筋粉替换为马铃薯全粉并加入一定量的菠菜,通过单因素和正交试验确定马铃薯菠菜奶豆的最佳配方。结果表明:当马铃薯菠菜奶豆的配方为马铃薯淀粉42 g,马铃薯全粉5 g,低筋小麦粉8.5 g,蛋黄4.5 g,奶粉10.5 g,菠菜汁10 g,糖粉8 g和黄油7.5 g时,制作出的马铃薯菠菜奶豆品质良好,淡绿色,色泽均匀,外形完整,组织细腻,入口即化。

This paper was on basic formula based, cake flour replacement for potato flour and adding a certain amount of spinach, through single factor and orthogonal test to 1 determine the formula of potato spinach milk beans. Experimental results showed that： when the formula of potato spinach milk beans is potato starch 42 g,potato flour 5 g, cake flour 8.5 g, egg yolk 4.5 g, milk powder 10.5 g, spinach juice10 g, powdered sugar 8 g, and butter 7.5 g, potato spinach milk beans quality was good,light green,color uniform,complete shape,melt in your mouth immediately.