摘要
以绿豆粉为主要原料,对茶香绿豆糕的加工工艺进行研究,并制定质量标准。在单因素的基础上,通过L9(34)正交试验,确定茶香绿豆糕的最佳配方为:绿豆粉1 kg,糖粉800 g,磷酸单酯淀粉60 g,色拉油140 mL,茶粉30 g;蒸制时间为8 min时,加工的茶香绿豆糕品质最好。
With the main ingredients of mung bean powder, mung bean cake with Biluoehun tea processing technology was studied, also the quality specification was discussed. The appropriate formula of mung bean cake with Biluochun tea by using Lg（ 3^4） orthogonal experiments based on single factor was obtained as： mung bean powder 1 kg, sugar 800 g, phosphates starch monoester 60 g, salad oil 140 mL, Biluochun tea powder 30 g. The results also showed the optimum cooking time was 8min, the quality of production was the best.
出处
《食品研究与开发》
CAS
北大核心
2009年第8期44-47,共4页
Food Research and Development
基金
河南省教育厅自然科学研究计划项目(2008A550003)
新乡市科技发展计划项目(07N059)
关键词
碧螺春茶
绿豆糕
加工工艺
保健食品
Biluochun tea
mung bean cake
processing technology
health food
