抹茶板栗松糕的研制  

Development of Matcha Chestnut Muffin

作　　者：陈顺心 刘海波 陈亚蓝 吴亚利 CHEN Shunxin;LIU Haibo;CHEN Yalan;WU Yali(College of Food Science,Xinyang Agriculture and Forestry University,Xinyang,He'nan 464000,China)

机构地区：[1]信阳农林学院食品学院,河南信阳464000

出　　处：《农产品加工》2023年第6期21-26,共6页Farm Products Processing

基　　金：信阳农林学院2019年度学校青年基金项目(2019LG009);河南省重点研发与推广专项(科技攻关)项目(212102110314);河南省高等学校青年骨干教师培养计划项目(2019GGJS264);河南省青年科学基金项目(212300410228)。

摘　　要：以黏米粉、糯米粉、板栗泥为主要原料,抹茶粉、糖粉为辅料,在考查板栗泥添加量、抹茶粉添加量、糖粉添加量和蒸煮时间为单因素的基础上,通过响应面设计,以感官评分和质构测定数据为指标确定抹茶板栗糕的最优加工工艺,并与市售松糕进行选择试验分析。结果表明,最优配方为黏米粉30 g,糯米粉10 g,抹茶1 g,板栗14 g,糖粉6 g,蒸煮时间25 min。该工艺制作的抹茶板栗糕口感绵软,颜色、质地均匀,卫生指标符合国标要求,且明显深受消费者喜爱。既丰富松糕了的品种,创新了口味,也具有一定的营养保健功能。With sticky rice flour,glutinous rice powder,chestnut as the main raw material,mud matha powder,sugar powder as auxiliary materials.On the basis of investigating theaddition of chestnut mud,matha powder,sugar powder and cooking time as single factor.Response surface analysis was used to analyze the effection based on sensory evaluation and quality and structure determination data for determining optimum processing technology of Chinese chestnut matcha muffin.And compared with commercially available platform choice experiment analysis.The results showed that the optimal formula was glutinous rice flour 30 g,glutinous rice flour 10 g,matcha 1 g,Chinese chestnut 14 g,sugar powder 6 g,cooked 25 min.The matcha chestnut muffin was made by this technology has a soft taste,uniform color and texture,and its hygienic indicators met the requirements of national standards,and it is obviously popular with consumers.It not only enriches the variety of muffin muffin,innovated the taste,but also had certain nutrition and health care function.

关 键 词：板栗 抹茶 响应面 松糕 

分 类 号：S571.1[农业科学—茶叶生产加工]