紫薯核桃糕制作配方的研究
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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,2.0 kg purple sweet potato flour,15.0 kg maltitol syrup,0.6 kg edible corn starch,0.4 kg palm oil and 24.0 g 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.
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,2.0 kg purple sweet potato flour,15.0 kg maltitol syrup,0.6 kg edible corn starch,0.4 kg palm oil and 24.0 g 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.
引文
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[2]徐虹,高思思,王思宇,等.紫薯面包配方和工艺研究[J].食品科学技术学报,2014,32(6):54-58.
[3]蔡湛,兰余,赵淑娟,等.紫薯的抗氧化及活性成分研究[J].粮食与油脂,2015,28(1):43-48.
[4]郝艳玲,刘增,牟婷婷,等.乌洋芋与紫薯营养成分比较[J].浙江农业学报,2014,26(5):1336-1340.
[5]杨柳,王磊,张一,等.麦芽糖醇对面包贮藏品质的影响[J].粮食与油脂,2016,29(5):21-23.