摘要
针对黑豆沙加工工艺缺乏的现状,以新大粒1号黑豆为原料,进行黑豆沙加工过程主要添加物的配方优化研究。以感官品质评分为标准,首先确定了加工过程中所需的油与糖的最优种类为葵花籽油和白砂糖;基于单因素试验确定面粉、葵花籽油、白砂糖的最佳用量范围,再通过正交试验的方法确定面粉、葵花籽油、白砂糖的最优配比。最终确定新大粒1号黑豆沙最佳配方为:以黑豆质量为基准(100%),添加40%白砂糖,30%葵花籽油,40%面粉。通过该配方制得的黑豆沙口感细腻,色泽均匀,无明显走油现象,具有黑豆沙独特的香味和色泽。
Black soybean variety ＂Xindali No.1＂was taken as the raw material of black soybean paste processing,and the optimum formulation of black soybean paste preparation was studied.The sensory quality score of product was used as the evaluation criterion.Firstly,sunflower seed oil and white granulated sugar were selected as the best species of oil and sugar for the processing of black soybean paste.Secondly,the ranges of optimum addition amount of flour,sunflower seed oil and white granulated sugar in black soybean paste were determined based on the results of single-factor tests.Finally,the best proportion of flour,sunflower seed oil and white granulated sugar in black soybean paste was ascertained through the orthogonal test.The optimum formulation of black soybean paste preparation was obtained as follows：50 g black soybean,20 g white granulated sugar,15 g sunflower seed oil,and 20 g flour.The prepared black soybean paste through the above best formulation had fine and smooth taste,uniform color and lustre,and unique fragrance without obvious oil leaking out.
出处
《江西农业学报》
CAS
2018年第1期108-111,共4页
Acta Agriculturae Jiangxi
基金
江苏省农业科技自主创新资金项目[CX(16)1026]
关键词
黑豆沙
配方
添加量
正交试验
优化
Black soybean paste
Formulation
Addition amount
Orthogonal test
Optimization
