摘要
试验以核桃仁和紫薯粉作为主要原料,麦芽糖醇液、食用玉米淀粉、棕榈油、蔗糖脂肪酸酯为辅料,制作紫薯核桃糕。采用感官评价为评价标准,通过单因素试验探讨了核桃仁、紫薯粉、麦芽糖醇液、食用玉米淀粉、棕榈油添加量对产品品质的影响,并采用正交试验得出最佳配方组合,结果为核桃仁6.5 kg,紫薯粉2.0 kg,麦芽糖醇液15.0 kg,食用玉米淀粉0.6 kg,棕榈油0.4 kg,蔗糖脂肪酸酯24.0 g。按此最佳配方制作的紫薯核桃糕口感细腻柔糯,咀嚼性好,甜度适中,品质优良。
The walnut kernel and purple sweet potato flour were used as main raw materials and the maltitol syrup,edible corn starch,palm oil and sucrose esters of fatty acid as auxiliary materials to produce a kind of purple sweet potato walnut-cake.The sensory quality was used as the evaluation indexes to investigate the influence of several factors such as the amounts of walnut kernel,purple sweet potato flour,maltitol syrup,edible corn starch,palm oil and sucrose esters of fatty acid on the quality of the product by the single-factor tests,and by the orthogonal experiment,the optimal formula combination was obtained as follows;6.5 kg walnut kernel,2.0kg purple sweet potato flour,15.0 kg maltitol syrup,0.6 kg edible corn starch,0.4kg palm oil and 24.0g sucrose esters of fatty acid.The purple sweet potato walnut-cake produced according to this optimal formula has softy taste,good chewiness,moderate sweetness and excellent quality.
作者
古明亮
罗代友
Gu Mingliang;Luo Daiyou(Sicilian Maohua Food Co.Ltd.,Meishan 620038,China;Sicilian Maohua Food Co.Ltd,Sichuan International Science and Technology Cooperation Base for Candy and Baking Food,Meishan 620038,China)
出处
《包装与食品机械》
CAS
北大核心
2019年第1期22-25,49,共5页
Packaging and Food Machinery
基金
2018年四川省科技计划资助项目(2018NZ0118)
关键词
核桃
紫薯
配方
核桃糕
麦芽糖醇液
walnut
purple sweet potato
formula
walnut cake
maltitol syrup
