低糖紫薯陈皮鹰嘴豆沙馅料制作工艺的研究

Study on the Processing Technology of Low-Sugar Purple Sweet Potato, Tangerine Peel and Garbanzo Bean Paste Filling

本研究利用药食同源及中西融合原理,开发一款用于包馅类软欧包的功能性紫薯陈皮豆沙馅料。以紫薯泥、鹰嘴豆沙、陈皮汁作为功能性原料,异麦芽酮糖替代蔗糖作为甜味剂,通过单因素试验和响应面优化实验,确定低糖紫薯陈皮鹰嘴豆沙馅料的最佳制作配方为紫薯泥350 g、鹰嘴豆泥150 g、陈皮汁176 g、异麦芽酮糖251 g、色拉油106 g、牛奶40 g和吉利丁片10 g。在室温25℃条件下保质期限达到3 d。

Based on the principle of medicine-food homology and the fusion of Chinese and Western, a kind of functional purple sweet potato, tangerine peel and garbanzo bean paste filling was developed. Using purple sweet potato puree, red bean paste and orange peel juice as functional materials, and isomaltose as sweetener instead of sucrose, single factor and response surface optimization experiments were conducted, the optimum formula of low sugar purple sweet potato orange peel chickpea paste was determined as follows: purple sweet potato paste 350 g,chickpea paste 150 g, tangerine peel juice 176 g, isomaltose 251 g, salad oil 106 g, milk 40 g, and gilding tablet 10 g.The shelf life is up to three days at room temperature of 25 ℃.