红豆花生火龙果马卡龙的制作配方研究  

Formulation and Development of Red Bean & Peanut Pitaya Macaroons

作　　者：蔡长春[1] 金根娣[1] 孙长花[1] 陈思 CAI Chang-chun;JIN Gen-di;SUN Chang-hua;CHEN Si(Yangzhou Polytechnic College,Yangzhou 225009,China)

机构地区：[1]扬州职业大学,江苏扬州225009

出　　处：《扬州职业大学学报》2018年第3期34-37,共4页Journal of Yangzhou Polytechnic College

基　　金：全国食品工业职业教育教学指导委员会教学改革研究立项课题(SH153)

摘　　要：为了提高马卡龙的品质,以红豆粉、花生粉为主要原料,添加适量的火龙果汁为天然色素,进行了红豆花生火龙果马卡龙的研制。通过单因素实验和正交试验,以马卡龙品质的感官分析为判断标准,确定了红豆粉添加量30g,花生粉添加量25g,果汁添加量65g,糖粉添加量30g为制作红豆花生火龙果马卡龙的最佳配方。In order to improve the quality of macaroons, the red bean ＆ pitaya flavored macaroon has been de- veloped with red bean powder and peanut powder as main raw materials and with natural pigment from a proper amount of pitaya juice. Through the single-factor experiment and orthogonal test and with its sensory analysis as the criterion, A2B2C3 D2 is determined as the optimum formula for making red bean ＆ peanut dragon fruit macaroon, including 30 grams of red bean powder, 25 grams of peanut powder, 65 grams of juice and 30 grams of sugar.

关 键 词：马卡龙 红豆 火龙果 焙烤 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]