蛋白核小球藻在青团中的应用

Application of Chlorella pyrenoidosa in green dumpling

以蛋白核小球藻、海藻糖、猪油、小苏打添加量为自变量,蛋白核小球藻青团感官评分(口感、色泽、黏糯度和油腻感)为因变量,通过单因素和均匀试验,获得优化的蛋白核小球藻青团的加工配方:蛋白核小球藻1.2%,澄面30%,猪油7.8%,小苏打0.3%,绵白糖6.7%,海藻糖14%,开水50%,温水73%,馅料124%(以糯米粉的质量百分含量计算)。通过质构仪和电子舌,对传统青团、糖浆类青团和蛋白核小球藻青团进行了分析对照,研究表明蛋白核小球藻青团优于传统青团和糖浆类青团。

Taking the amount of Chlorella pyrenoidosa,trehalose,lard and baking soda as independent variables,and the sensory score of Chlorella pyrenoidosa green dumpling(taste,color,viscosity and greasiness)as dependent variables.Through the single factor and uniform experiment,the optimized processing formula of Chlorella pyrenoidosa green dumpling was obtained:Chlorella pyrenoidosa 1.2%,wheat starch 30%,lard 7.8%,baking soda 0.3%,soft white sugar 6.7%,trehalose 14%,boiled water 50%,warm water 73%,stuffing 124%(Calculated by the mass percentage of glutinous rice flour).By means of texture analyzer and electronic tongue,traditional green dumpling,syrupy green dumpling and Chlorella pyrenoidosa green dumpling were analyzed and compared.The results showed that Chlorella pyrenoidosa green dumpling was better than the traditional and syrupy green dumpling.