焙烤型酸奶溶豆制作工艺的优化  

Optimization of Processing Technology of Baked Yogurt-soluble Beans

作　　者：盖旭 王勇 韩希凤[1] 高靖雯 刘勇良 何思宇 GAI Xu;WANG Yong;HAN Xi-feng(Department of Food Engineering,Tianshi College,Tianjin 301700)

机构地区：[1]天津天狮学院食品工程学院,天津301700

出　　处：《安徽农业科学》2022年第12期161-164,共4页Journal of Anhui Agricultural Sciences

基　　金：2020年教育部产学合作协同育人项目(202002013005);校级一流课程建设项目(YLK201909);国家级大学生创新创业训练计划项目(202110859026)。

摘　　要：以凝固型酸奶和玉米淀粉为原料,制作焙烤型酸奶溶豆。以感官评价为手段,在单因素试验的基础上,采用正交试验优化了其制作工艺。结果表明:酸奶∶玉米淀粉配比为70∶30(w/w),蛋清添加量为115 g(以酸奶和玉米淀粉之和100 g为基准),烘焙温度105℃,烘焙时间为50 min时,制作出的溶豆感官品质较高。The baked yogurt-soluble beans was prepared using set yogurt and corn starch as raw material and sensory evaluation as the analysis method.On the basis of the single test,processing technology of the baked yogurt-soluble beans was optimized by orthogonal test.The result showed that the sensory quality of the yogurt-soluble beans was excellent when the radio of yogurt and corn starch(w/w)was 70∶30,the egg white addition was 115 g(based on 100 g of yogurt and corn starch)and the baking time was 50 min at 105℃.

关 键 词：焙烤 酸奶溶豆 感官评价 

分 类 号：TS216[轻工技术与工程—粮食、油脂及植物蛋白工程]