马铃薯黄精绿豆糕的工艺研究  

Study on the Technology of Mung Bean Pastry with Potato and Polygonatum sibiricum

作　　者：祝朝巧 余平莲 亢凯杰 张帮磊 俞媛瑞 ZHU Chaoqiao;YU Pinglian;KANG Kaijie;ZHANG Banglei;YU Yuanrui(School of Chemistry and Chemical Engineering,Zhaotong University,Zhaotong,Yunnan 657000,China;Key Laboratory of Yunnan University for Plateau Characteristic Functional Food,Zhaotong,Yunnan 657000,China)

机构地区：[1]昭通学院化学化工学院,云南昭通657000 [2]云南省高校高原特色功能食品研究重点实验室,云南昭通657000

出　　处：《农产品加工》2023年第14期42-45,共4页Farm Products Processing

基　　金：云南省教育厅科学研究项目(2019J1144);云南省大学生创新创业训练计划平台项目(2021106830136)。

摘　　要：以绿豆粉为主要原料,添加适量马铃薯泥与绿豆中蛋白质互为补充,从而提高营养价值;添加黄精,研制出一款兼食用与药用价值的新型绿豆糕。以感官评分为标准,通过单因素试验与正交试验得出马铃薯黄精绿豆糕的最优工艺配方。结果表明,绿豆粉与马铃薯泥的质量比8∶2,玉米油添加量15%,绵白糖添加量15%,黄精添加量12.5%,在此条件下制备的马铃薯黄精绿豆糕色泽呈浅绿色,组织状态均匀、口感细腻、有淡淡的黄精香味、外部表面平整无裂纹。This paper took mung bean powder as the main raw material and adds the protein to improve the nutritional value and developed a new mung bean cake with edible and medicinal value.The optimal process formula of mung bean pastry with potato and Polygonatum sibiricum was obtained by unifactor test and orthogonal test.The results showed that the quality ratio of mung bean powder and potato puree was 8∶2,15%,15%and 12.5%,the cake prepared showed light green color,uniform organization,delicate taste,light yellow essence fragrance,and smooth external surface without cracks.

关 键 词：马铃薯 黄精 绿豆糕 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]