低糖低脂木糖醇绿豆桃酥的研制  

Development of Xylitol Mung Bean Walnut Cake with Low Sugar and Fat

作　　者：黄坤龙 HUANG Kunlong(Fujian HonglüFood Co.,Ltd.,Zhangzhou 363700,China)

机构地区：[1]福建宏绿食品有限公司,福建漳州363700

出　　处：《现代食品》2024年第5期50-54,61,共6页Modern Food

摘　　要：针对传统桃酥高糖、高脂的缺点,以绿豆粉代替部分低筋面粉,以木糖醇粉代替部分绵白糖,研发低糖低脂的木糖醇绿豆桃酥。以绿豆粉添加量、植物油添加量、木糖醇绵白糖总添加量和木糖醇替代绵白糖比例为试验因素,以感官评分为指标,在单因素试验基础上,通过L9(34)正交试验优化木糖醇绿豆桃酥的加工工艺配方。结果表明,当低筋面粉添加量为70g、绿豆粉添加量为30g、植物油添加量为40g、木糖醇绵白糖总添加量为40 g、木糖醇替代绵白糖比例为30%时,产品感官评分最高。利用此配方制作的木糖醇绿豆桃酥口感酥脆,甜度适中、不油腻,具有绿豆香气,感官品质好。与所参考的基本配方相比,最佳配方的植物油用量减少了10%、绵白糖用量减少了22%(以低筋面粉用量为参照),能够满足人们对低糖低脂健康膳食的需求。In view of the shortcomings of traditional walnut cake with high sugar and fat content,the low-sugar and low-fat xylitol mung bean walnut cake was developed by replacing some low-gluten flour with mung bean powder,and replacing some soft white sugar with xylitol powder.With the addition amount of mung bean powder,the addition amount of vegetable oil,the total addition amount of xylitol soft white sugar and the substitution ratio of xylitol as the experimental factors,and the sensory score as the index,the processing technology formula of xylitol mung bean walnut cake was optimized by L9(34)orthogonal experiment on the basis of single factor experiment.The results showed that the sensory score of the product was the highest when the addition amount of mung bean powder in 100 g mixed powder was 30 g,the addition amount of vegetable oil was 40 g,the total addition amount of xylitol soft white sugar was 40 g,and the proportion of xylitol instead of soft white sugar was 30%.Xylitol green bean walnut cake has a crispy taste,moderate sweetness,and is not greasy.It has a mung bean aroma and good sensory quality.Compared with the reference basic formula,the amount of vegetable oil used in xylitol mung bean walnut cake has been reduced by 10%,and the amount of soft white sugar has been reduced by 22%,which can meet people’s demand for low-sugar and low-fat healthy diet.

关 键 词：桃酥 绿豆粉 木糖醇 加工工艺 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]