黑豆糕制作工艺的研究  

Study on the Processing Technology of Black Bean Cake

作　　者：葛玉琨 陈芹 金雪莲 胡可新 刘佳佳 王艺潼 潘旭琳[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《农产品加工（下）》2017年第11期32-33,共2页Farm Products Processing

基　　金：黑龙江八一农垦大学创新创业训练计划项目(XC2016023)

摘　　要：以黑豆粉为原料,探讨黑豆糕的制备工艺,通过正交试验研究其工艺配方。结果表明,黑豆糕最佳配方为黑豆粉与低筋粉配比1∶3,在50 g混粉原料中黑米粉添加量5 g,鸡蛋添加量150 g,白砂糖添加量30 g,该配方组合可获得口感良好、气味香甜的黑豆糕。The preparation process of black bean cake was discussed based on black bean powder. The technological formulation of black bean cake was studied by orthogonal experiment. The results showed that the proportion of black bean powder with low gluten powder was 1∶3. In the mixture of 50 g powder,determine the amount of black rice flour added 5 g,the egg addition amount 150 g,and sugar 30 g,the recipe can obtain good taste,the sweet smell of black soya bean cake.

关 键 词：黑豆 糕点 配方 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]