鹰嘴豆陈皮软欧包的工艺研究

Study on the Technology of Chickpea Orange Peel Soft Bun

为研发一款兼具药食同源功效的美味软欧包,以鹰嘴豆、陈皮、鸡蛋、洋槐蜜和黄油添加量为变量,通过单因素试验和正交试验确定鹰嘴豆陈皮软欧包的最优工艺配方:在鹰嘴豆和陈皮的总添加量为320 g的基础上,鹰嘴豆陈皮添加比例为2.2∶1,鸡蛋添加量为75 g,洋槐蜜添加量为55 g,黄油添加量为89 g。此条件下制作的软欧包综合感官评分为91.8分,具有鹰嘴豆和陈皮的独特香味,组织细腻,柔润松软,抗老化品质优越,富含膳食纤维和多种人体必需氨基酸。基本理化指标、微生物指标和质构特性均符合国家质量标准,可满足消费者对健康品质的追求。

In order to develop a delicious soft bun with both medicinal and edible effects,the optimal process formula for the soft bun was determined through single factor and orthogonal experiments with the addition of chickpeas,tangerine peel,eggs,locust honey,and butter as variables.Based on the total addition of 320 g of chickpeas and tangerine peel,the proportion of adding chickpeas and tangerine peel was 2.2 ∶ 1,the amount of adding eggs was 75 g,the amount of adding locust honey was 55 g,and the amount of adding butter was 89 g.Under this condition,the soft bun has a comprehensive sensory score of 91.8 points.It has the unique flavor of chickpea and orange peel,delicate tissue,soft,superior anti-aging quality,and is rich in dietary fiber and a variety of essential amino acid for human body.The basic physical and chemical indicators,microbial indicators and texture characteristics meet the national quality standards,which can meet the consumers' pursuit of health quality.