榄仁黑豆沙月饼馅料配方优化  

Optimization of black bean paste mooncake filling recipe with olives

作　　者：游云 黄晓霞 刘巧瑜[1] 易祚良 郑玲燕 曾晓房[1] 陈海光[1] YOU Yun;HUANG Xiao-xia;LIU Qiao-yu;YI Zuo-liang;ZHENG Ling-yan;ZENG Xiao-fang;CHEN Hai-guang(School of Light Industry and Food,Zhongkai Agricultural Engineering College,Guangzhou 510225,China;Guangdong Qichang Food Co.,LTD.Maoming 525400,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]广东琪昌食品有限公司,广东茂名525400

出　　处：《粮食与饲料工业》2024年第2期21-26,31,共7页Cereal & Feed Industry

基　　金：广东省岭南特色食品科学与技术重点实验室项目(2021B1212040013);农产品初加工与深加工共性技术创新团队(2022KJ117)。

摘　　要：试验以黑豆、白砂糖、花生油、橄榄仁为原料,单甘酯、海藻酸钠为辅料,利用响应面法研究并优化榄仁黑豆沙月饼馅料的配方。结果表明,榄仁黑豆沙月饼馅料的最佳配方为:以黑豆沙质量计,白砂糖40%,花生油45%,橄榄仁16%,单甘酯0.8%,海藻酸钠0.4%。在此配方下的榄仁黑豆沙月饼馅料品质较好,外表有光泽,口感顺滑,甜味适中。橄榄仁与黑豆沙结合,使两者的保健功能和营养更加相辅相成。In this experiment,black beans,white sugar,peanut oil,and olive kernels were used as raw materials,and monoglyceride and sodium alginate were used as auxiliary materials to make moon cake fillings.Response surface methodology was used to study and optimize the recipe of mooncake filling with terminal kernel and black bean paste.The results showed that the best ingredients of black bean paste with olive kernel were:white sugar 40%,peanut oil 45%,olive kernel 16%,monoglycine 0.8%and sodium alginate 0.4%.Under this formula,the mooncake filling with olive kernel and black bean paste is of good quality,shiny appearance,smooth taste and moderate sweetness.The combination of olive kernel and black bean paste makes the health function and nutrition of the two more complementary.

关 键 词：橄榄仁 黑豆 响应面 感官评价 月饼馅料 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]