香蕉杏仁饼的配方研究  

Study of Recipe of Banana Almond Cakes

作　　者：陈平生[1] 黄玮[1] 张延杰 王娟[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510641 [2]咀香园健康食品(中山)有限公司,广东中山528437

出　　处：《现代食品科技》2010年第5期482-485,共4页Modern Food Science and Technology

基　　金：粤港关键领域重点突破项目(2008A024200004);粤港关键领域重点突破项目(2008A024200003);广东省科技计划项目(2007B020811001)

摘　　要：杏仁饼是广东中山传统特产食品,主要原料为绿豆粉,本文以香蕉粉代替部分绿豆粉,研发制作新型的香蕉杏仁饼。通过单因素及正交实验优化了配方,具体是:香蕉粉8.0%,绿豆粉37.5%,糖33.9%,猪油15.2%,水5.4%。由最佳配方制作而成的香蕉杏仁饼色泽淡黄,香气浓郁,口感好,甜味适中。Almond cakes are traditional food of Zhongshan city, Guangdong province, which was prepared using mung bean powder as main materials. In this paper a new kinds of almond cakes was prepared using mixture of banana powder and mung bean powder as materials. By single factor and orthogonal experiments, the recipe was optimized as follows： banana powder 8.0%, mung bean powder 37.5%, sugar 33.9%, lard 15.2%, and water 5.4%. The products had light yellow color, aroma favor and suitable sweet taste.

关 键 词：香蕉 杏仁饼 配方 优化 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]