香蕉马芬制作工艺的改良研究  

Study on the Improvement of Banana Muffin Production Technology

作　　者：丁志成 Ding Zhicheng(Changshu Institute of Technology,School of Biology and Food Engineering,Suzhou,Jiangsu 215506)

机构地区：[1]常熟理工学院生物与食品工程学院,江苏苏州215506

出　　处：《粮食科技与经济》2018年第4期54-58,63,共6页Food Science And Technology And Economy

摘　　要：传统的香蕉马芬是将香蕉、白糖、低筋面粉合理搭配,精心烤制的一道点心。本研究在传统香蕉马芬的制作基础上,用红糖取代白糖烤制香蕉马芬,色拉油替代黄油研制出具有红糖特有颜色和风味的新型保健蛋糕,使其营养和口味更加丰富的同时,迎合了现代人对饮食提出的新要求。本研究采用不确定度实验和感官评价方法,研究香蕉、红糖、食粉(苏打粉)的添加量等因素对香蕉马芬质量的影响,得到香蕉马芬的最佳配方为:香蕉泥300g、红糖150g、鸡蛋3个、高筋粉300g、食粉12g、淡奶油100g、色拉油100g、盐2g、核桃碎20g,再用上下火均为180℃的烤箱烤制30min。香蕉马芬的改良为红糖的开发、应用提出了新思路,对于注重养生和营养合理搭配的大部分人群具有重要的意义。The traditional banana muffin is a kind of cake with proper matching of banana,sugar,low-gluten flour and carefully baked.In this paper,we will replace white sugar with brown sugar,which will enrich its nutrition and taste.At the same time,it also caters to the new requirements of modern diet.On the basis of the traditional banana muffin the white sugar was replaced by brown sugar and salad oil was replaced by butter to produce a new type of health care cake with the special color and flavor of brown sugar.By means of uncertainty test and sensory evaluation,the effects of banana addition amount,brown sugar addition amount and dietary powder(soda powder)on the quality of banana muffin were studied.Get banana muffin.The optimum formula is:banana paste 300g,brown sugar 150g,egg 3,high gluten powder 300g,meal 12g,light cream 100g,salad oil 100g,salt 2g,walnut 20g.Bake in oven for 30 minutes.The improved development of Banana muffin is a new idea for the development and application of brown sugar.For the attention to health and nutrition reasonable matching of the majority of the population,has important significance.

关 键 词：香蕉马芬 红糖 大豆色拉油 改良 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]