豆芽粉发糕脆片制备工艺研究

Study on the preparation process of bean sprout powder steamed sponge cake crisps

目的研究豆芽粉发糕脆片的制备工艺。方法以7种豆芽为原料,经干燥粉碎制备成豆芽粉,以适当比例混合,调制发酵面团,经蒸熟、切片、烘烤脱水制成发糕脆片。以感官评分、质构(硬度、胶着性、内聚性)、比容、脆片的形态、口感、香气为指标,优化制备工艺。结果制备发糕的最佳配方及工艺为:混合粉中豆芽粉含量为30%,以混合粉为基准,按质量比加20%糖、15%枣粉、1.0%酵母粉、120%水,27~28℃发酵1.5 h,蒸制20 min。脆片的最佳烘烤条件为:切片厚度10 mm、126℃烘烤24 min,在此条件下,豆芽粉发糕脆片感官评分为95分。结论本研究获得了豆芽粉发糕脆片的制备工艺,为杂豆及豆芽粉食品开发创新提供新的产品形式。

Objective To study the preparation process of bean sprout powder steamed sponge cake crisps.Methods Seven kinds of bean sprouts powder were dried and crushed to make bean sprouts powders,all the bean sprouts powders were mixed in proportion to make fermented doughs,which were then steamed,sliced,baked and dehydrated into crispy pieces.The sensory scores,textures(hardness,adhesion,cohesion)of steamed sponge cakes,specific volume,the shapes,tastes and aromas of crisps were selected as indicators to optimize the preparation process of crisp chips.Results The best formula and process for preparing the steamed sponge cakes was:The content of bean sprouts powder in the mixed powder was 30%,and the mixed powder was used as the benchmark,the amounts of sugar,jujube powder,yeast powder and water were 20%,15%,1.0%,120%mass ratio respectively,and the fermentation conditions were 1.5 h at 27-28℃,and the steaming time was 20 min.The best baking conditions for crispy chips were:the thickness of the slice was 10 mm,the baking temperature was 126℃,and the baking time was 24 min,under these conditions,the sensory score of bean sprout flour was 95.Conclusion This research obtain an optimized preparation process of bean sprout powder steamed sponge cake crisps,which provides a new product form for the development and innovation of miscellaneous beans and bean sprout powder food.