摘要
以“苏绿2号”绿豆为原料,以产品感官评分为评价指标,在单因素试验的基础上,通过正交试验优化了绿豆沙的配方。结果表明,“苏绿2号”绿豆沙最优配方为:以绿豆质量为基准(100%),绵白糖添加量40%,玉米油添加量30%,面粉添加量40%。该配方制成的绿豆沙口感细腻、色泽均匀,无明显走油现象,具有绿豆沙独特的色泽和香味。
Using‘Sudou No.2’mung bean as raw material,the formula of mung bean paste was optimized by single factor and orthogonal tests,and the sensory score was used as evaluation index.The results indicated that the optimum formula of mung bean paste was confirmed as follows:soft sugar 40%,corn oil 30%and flour 40%(the mass of mung bean as 100%).The prepared mung bean paste with the optimum formula had delicate taste,uniform color,unique flavor and color,and no obvious oil overflow.
作者
杨益叶
周宏胜
胡花丽
罗淑芬
李鹏霞
YANG Yi-ye;ZHOU Hong-sheng;HU Hua-li;LUO Shu-fen;LI Peng-xia(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;Institute of Agro-product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)
出处
《保鲜与加工》
CAS
北大核心
2019年第5期88-92,共5页
Storage and Process
基金
江苏省农业科技自主创新资金项目(CX(16)1026)
关键词
绿豆沙
配方
正交试验
mung bean paste
formula
orthogonal test
