摘要
为探究黑豆馅饼的最优制作工艺流程,以黑豆为原料,辅以红豆、白砂糖、花生油等制作黑豆馅饼,研究黑豆馅饼的最佳制作工艺。结果表明,随着馅料添加量、焙烤时间、焙烤温度的增大,制作出的馅饼感官品质均呈现先增后减的趋势,通过响应面试验确定生产馅饼的最佳工艺为馅料比例50%,焙烤时间9 min,焙烤温度210℃。
In order to explore the optimal production process of black bean pie,this paper took black beans as raw materials,supplemented with red beans,sugar,oil,etc.,for the production of black bean pies to study the best production process of black bean pie. The results of the black bean pie making process showed that with the increase of the proportion of fillings,baking time and baking temperature, the sensory quality of the produced pies showed a tendency of increasing and then decreasing, and the most pies were determined by response surface experiments. The best technology was the filling ratio50%,the baking time 9 min,and the baking temperature 210 ℃.
作者
李棒棒
闵照永
孙学思
王雯斐
李留柱
师玉忠
LI Bangbang;MIN Zhaoyong;SUN Xuesi;WANG Wenfei;LI Liuzhu;SHI Yuzhong(He＇nan Provincial Engineering Laboratory of Advanced Utilization of Garin Resource,School of Food Science,He＇nan nstitute of Science and Technology,Xinxiang,He＇nan 453003,China;Yan＇an Changsheng Heiweiwei Food Co.,Ltd.,Yan＇an,Shaanxi 727400,China)
出处
《农产品加工》
2018年第8期31-34,共4页
Farm Products Processing
基金
河南省产学研专项资金项目(182107000018)
新乡市老土地食品有限公司委托开发项目资金项目(20503034)
关键词
黑豆
馅饼
正交试验
最佳比例
black bean
pie
orthogonal experiment
optimal ratio
