正交试验优化薄荷绿豆凉粉的制作工艺
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摘要
以绿豆粉、薄荷叶为原料,研究薄荷绿豆凉粉的最佳制作工艺。以粉水质量比、白砂糖、薄荷叶的添加量为单因素,进行正交试验优化制作工艺。试验结果表明,最优工艺条件为粉水质量比1∶5、加糖量200g/L、薄荷添加量2.0g/L、此条件下制作的薄荷绿豆凉粉凝胶性好,清凉爽口,风味最佳。
With green bean powde, and mint leaves as raw materials, the technology of mint and green bean jelly was studied. With mass ratio of powder to water, amount of sugar and mint leaves as factors, the the orthogonal experiment was carried out to optimize the process. The experimental results showed that the optimal conditions, were as follows: mass ratio of powder to water 1 ∶ 5, sugar 200 g/L, mint 2.0 g/L. Under these conditions mint and green bean jelly were produced, which was cool and refreshing, the flavor was the best.
With green bean powde, and mint leaves as raw materials, the technology of mint and green bean jelly was studied. With mass ratio of powder to water, amount of sugar and mint leaves as factors, the the orthogonal experiment was carried out to optimize the process. The experimental results showed that the optimal conditions, were as follows: mass ratio of powder to water 1 ∶ 5, sugar 200 g/L, mint 2.0 g/L. Under these conditions mint and green bean jelly were produced, which was cool and refreshing, the flavor was the best.
引文
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