软式杏仁饼的配方研究  

Recipe of soft almond cakes

作　　者：刘飘飘 孟嫚 张延杰 徐学明[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]广东中山市咀香园食品有限公司,广东中山528437

出　　处：《粮食与饲料工业》2014年第5期40-43,共4页Cereal & Feed Industry

基　　金：十二五国家科技支撑项目"速冻主食工业化关键技术及其产业化示范(2012BAD37B06);中山市食品科学与技术国家重点实验室咀香园分实验室专项(201203)

摘　　要：在以绿豆为原料的传统杏仁饼的基础上开发新型的软式杏仁饼。结合感官评定与TPA质构分析,通过单因素及正交实验得到最佳配方(以烘焙百分比计%):特制绿豆粉100%,黄油70%,糖粉20%,果葡糖浆40%,羟丙基二淀粉磷酸酯20%,膨松剂0.6%,单甘脂0.3%,水45%,成品色泽金黄,组织细腻,松软可口。On the basis of traditional almond cake with mung bean as the rawmaterial,a new kind of soft almondcak ewas developed.Combining sensory evaluation and the analysis of TPA texture,through single experiments and orthogonal test,the optimum recipe were as follows：self-made mung beam powder 100%,butter 70%,icing sugar 20%,high fructose corn syrup 40%,hydroxypropyl distarch phosphate 20%,leavening agent 0.6%,monoglycerides 0.3%,water 45%.The finished prod-uct was golden,soft and delicious,with fine texture.

关 键 词：发芽绿豆粉 软式杏仁饼 配方 质构 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]