摘要
为开发利用芒果皮,提高芒果加工副产物的附加值,以芒果皮为主要原料,制备芒果皮馅料。在单因素实验的基础上,以白砂糖、花生油、玉米淀粉的添加量为自变量,以感官评分为指标,进行响应面试验,优化芒果皮馅料制备工艺。结果表明,芒果皮馅料最佳工艺配方为:芒果皮浆100 g、白砂糖添加量10.3 g、花生油添加量4.5 g、玉米淀粉添加量4.0 g。按此配方制得的芒果皮馅料呈黄绿色,有芒果香气,光泽油润,口感细腻。
In order to develop and utilize mango peel and increase the added value of by-products in mango processing,mango peel was used as the main raw material to prepare mango peel filling.Using the addition of white sugar,peanut oil,and corn starch as independent variables and sensory evaluation as indicators,the preparation process of mango peel filling was optimized through response surface methodology based on single factor experiments.The results showed that the optimal process formula for mango skin filling were 100 g of mango peel pulp,10.3 g of white sugar,4.5 g of peanut oil,and 4.0 g of corn starch.Mango peel filling was made through the best process formula,presenting yellow green color with a mango aroma,glossy and oily texture,and delicate taste.
作者
许美玉
Xu Meiyu(Zhangzhou Institute of Technology,Zhangzhou,Fujian 363000)
出处
《粮食科技与经济》
2024年第5期100-104,共5页
Food Science And Technology And Economy
基金
福建省中青年教师教育科研项目(JAT210862)
漳州职业技术学院校级课题项目(ZZY2021B136)。
关键词
芒果皮
馅料
感官评分
响应面法
mango peel
filling
sensory evaluation
response surface methodology
