辣木豌豆粉的研制

Preparation of Moringa-flavored Pea Jelly

以豌豆全粉和辣木粉为原料,研制具有辣木风味的特色“街边”小吃—辣木豌豆粉。采用单因素结合响应面实验设计,优化辣木豌豆粉的工艺及配方。结果表明,当料液比为1∶6(g/mL),豌豆淀粉与豌豆全粉配比为1∶3(g/g),辣木叶粉添加量1.2%,蒸煮时间30 min,制作的辣木豌豆粉具有辣木清淡香味,口感细腻,辣木味和豌豆味协调,凉粉质地光滑,弹性好。

Moringa-flavored pea jelly,a characteristic snack,was prepared with pea powder and Moringa oleifera leaf powder.The technology and formula for preparation of this jelly were optimized by using single factor experiment combined with surface response methodology.The results show that when the material-to-liquid ratio is 1:6,the ratio of pea starch to the pea powder is 1:3,the amount of Moringa leaf powder is 1.5%,and the cooking time is 50min,the moringa-flavored pea jelly prepared has light scent and delicate taste with a coordinated flavor of Moringa and pea as well as a smooth texture and good elasticity.