芸豆淮山米糕制备工艺研究  

Study on Preparation Technology of Kidney Bean Yam Rice Cake

作　　者：谢三都 孙娇 陈惠卿 庄培荣 XIE Sandu;SUN Jiao;CHEN Huiqing;ZHUANG Peirong(College of Life Science and Chemistry,Minnan Science and Technology University,Quanzhou,Fujian 362332,China;Fujian Application Collaborative Innovation Center of Leisure Food Processing,Quanzhou,Fujian 362200,China;Quanzhou College of Technology,Quanzhou,Fujian 362200,China)

机构地区：[1]闽南科技学院生命科学与化学学院,福建泉州362332 [2]福建省休闲食品加工应用协同创新中心,福建泉州362200 [3]泉州轻工职业学院,福建泉州362200

出　　处：《农产品加工》2023年第21期63-66,73,共5页Farm Products Processing

基　　金：福建省休闲食品加工应用协同创新中心开放课题资助课题(XSJC-2022-03);泉州市高等职业教育技能名师工作室项目(QZGZS-2019-02)。

摘　　要：以芸豆、淮山、大米粉、糯米粉等为原料制备芸豆淮山米糕。结果表明,芸豆淮山米糕最佳工艺配方为糯米粉添加量25%(以大米粉为基准,下同),山药泥添加量27.5%,芸豆泥添加量25%,白砂糖添加量17.5%,红曲粉添加量0.030%,此条件下芸豆淮山米糕的感官评分最佳为(83.57±1.10)分。The kidney bean yam cake was prepared with kidney bean,Chinese yam,rice flour,glutinous rice flour,etc.The results showed that the best processing formula of kidney bean yam rice cake was glutinous rice flour 25%,Chinese yam paste 27.5%,kidney bean paste 25%,white granulated sugar 17.5%and red yeast powder 0.030%.Under this condition,the best sensory score of kidney bean yam rice cake was(83.57±1.10)points.

关 键 词：芸豆 淮山 感官评分 工艺配方 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]