红薯红芸豆蜜酥配方的工艺优化

Optimization in Production Operation of Sweet Potato Confection

以红薯、红芸豆为主要材料,对不同筋度面粉,面粉、蜂蜜、植物油、沙棘粉的添加量,焙烤时间以及焙烤温度进行优化,在影响蜜酥口感的单因素基础上,设计响应面试验,以感官评分为指标,考察低筋面粉、蜂蜜和植物油添加量对蜜酥口感的影响,确定最优配方为:低筋面粉、蜂蜜和植物油的添加量分别为50%、10%和15.5%,沙棘粉的添加量为3%,180℃下焙烤13 min,在此配方下制作出的红薯红芸豆蜜酥,表面色泽鲜艳,口感酥松,柔软,不粘牙。成品微生物检测结果均符合国家标准。

This experiment used sweet potatoes and red kidney beans as the main materials.The process formula was optimized by adopting the addition amount of the flour with different glute,flour,honey,vegetable oil,seabuckthorn powder,the baking time and the baking temperature,and based on the single factors affecting the taste of sweet potato confection to design response surface optimization.The best technique condition was determined by the single factor and response surface optimization experiment.The amount of low-gluten flour,honey and vegetable oil was 50%,10%and 15.5%respectively,the amount of seabuckthorn powder was 3%,and baking at 180℃for 13 min.The sweet potato confection made in this formula was round in shape,with bright color,soft to the mouth and non-stick tooth.The microbiological test results of finished products meet the national standards.