马齿苋绿豆糕的研制

Study on Purslane Mung Bean Cake

以绿豆为主要原料,木糖醇代替蔗糖,植物油代替黄油,添加适量大米米粉与绿豆中蛋白质互为补充,从而提高营养价值;添加马齿苋,研制出一款兼食用与药用价值的新型绿豆糕。通过单因素试验与正交试验得出最佳工艺配方为绿豆泥用量1 kg,木糖醇添加量10%,大米米粉添加量18%,植物油添加量3%,马齿苋添加量1%,在此条件下制备的马齿苋绿豆糕品质最好。

This paper took mung bean as the main raw material,xylitol instead of sucrose,vegetable oil instead of butter,adding rice flour and mung bean protein to supplement each other,improving nutritional value,adding purslane,and developing a new mung bean cake with both edible and medicinal value.Single factor experiment and orthogonal experiment results showed that the optimum formula of purslane mung bean cake:Mung bean puree(1 kg),xylitol(10%),rice flour(18%),vegetable oil(3%)and purslane(1%).In this conditions,the purslane mung bean cake had elastic proper coordination.