速冻黑豆汤圆的研制  

Making of Quick-frozen Black Soybean Dumplings

作　　者：李凤霞[1] 陈守江[1] 郑慧芳[1] 于雷 江铃 

机构地区：[1]安徽科技学院食品药品学院,安徽凤阳233100 [2]蚌埠市兄弟粮油食品科技有限公司,安徽怀远233400

出　　处：《安徽科技学院学报》2012年第1期41-45,共5页Journal of Anhui Science and Technology University

基　　金：安徽省高等学校优秀青年人才基金项目(2009SQRZ108);安徽科技学院青年基金项目(ZRC2012317)

摘　　要：为了增加汤圆的感官性状和营养价值,以糯米粉为主料,黑豆粉为辅料经过磨粉、过筛、混匀、制皮、包馅、速冻等,采用单因素试验和正交试验研制开发一种速冻黑豆汤圆。结果表明,黑豆粉最适粒度为80目、黑豆粉添加量为10%、速冻温度为-35℃、速冻时间为25min时,黑豆速冻汤圆具有最优的感官品质和较低的冻裂率。黑豆速冻汤圆的感官品质好,营养价值较普通汤圆得到提高。In order to increase the sensory quality and nutritional value of dumpling, the black soybean dumplings were researched and produced by using the glutinous flour and the black soybean through the process of pulveri- zing, sieving, mixing, tanning, production crafts uniform, and wrap ping the filling. After the main parameters were studied by single factor experiment and orthogonal test, the best process condition was obtained as follows： the most suitable granularity of black soybean flour 80mesh, added volume of black soybean powder 10 %, the best quick -frozen time 20min and the most appropriate quick -frozen temperature -35℃. Black soybean dumpling sensory quality and nutritional value are improved in the above coaolitions.

关 键 词：黑豆 汤圆 速冻 

分 类 号：TS205.7[轻工技术与工程—食品科学]