木糖醇奇异果风味蛋挞的研制

Development of Egg Tarts with the Flavor of Xylitol and Kiwi Fruit

本文以蛋挞为研究对象,依据木糖醇低糖、低热量的特点,研制一款功能性食品。通过单因素和正交试验优化,确定木糖醇奇异果风味蛋挞的最佳配方为以200 mL纯牛奶为基准,加入蛋液150 g、低筋面粉90 g、黄油78 g、木糖醇35 g、水45 mL、奇异果36 g和盐1.5 g。制作的蛋挞色泽金黄,具有奇异果的清香,不仅丰富了蛋挞的品种和风味,增加了其食用价值,而且低糖低脂肪的特点使其更易被肥胖人群和糖尿病患者接受。

In this paper,egg tarts as the research object,according to the characteristics of xylitol with low sugar and low calorie,to develop a functional food.Through single factor and orthogonal experiment,the optimal recipe of egg tarts with xylitol and kiwi fruit flavor was determined as follows:based on 200 mL pure milk,150 g of egg,90 g of low-gluten flour,78 g of butter,35 g of xylitol,45 mL of water,36 g of kiwi fruit and 1.5 g of salt were added.The egg tarts made of golden color,with the fragrance of kiwi fruit,not only enrich the variety and flavor of egg tarts,increase its edible value,and the characteristics of low sugar and low fat make it easier to be accepted by obese people and diabetes patients.