低糖菊粉绿豆糕的制备及其品质分析  

Development and Quality Analysis of Low Sugar Inulin Mung Bean Cake

作　　者：冯文婕[1] 阙斐[1] FENG Wenjie;JUE Fei(Zhejiang Economic&Trade Polytechnic,Hangzhou 310018)

机构地区：[1]浙江经贸职业技术学院,杭州310018

出　　处：《食品工业》2025年第2期20-23,共4页The Food Industry

基　　金：2023年度高校国内访问工程师“校企合作项目”(项目编号:FG2023118)。

摘　　要：以中国传统糕点绿豆糕制备为例,通过添加益生元菊粉和海藻糖,制备能改善肠道生态、调节血糖和降低血脂的低GI绿豆糕。以菊粉、海藻糖、黄油的添加量进行单因素试验、正交试验并进行质构分析。结果表明,以绿豆250 g为基准,最佳工艺条件为菊粉添加量5%、海藻糖添加量140 g、黄油添加量50 g。产品添加菊粉后质构特性与感官品质具有改善作用,在密封冷藏条件下贮藏5 d,失水率低于2.0%。Taking traditional Chinese cake mung bean cake as an example,the low-GI mung bean cake can improve intestinal ecology,regulate blood sugar and reduce blood lipid by adding inulin and trehalose.The content of inulin,trehalose and butter is analyzed by single factor test,orthogonal test and texture analysis.The results show that the optimum processing conditions are 5%inulin,140 g trehalose and 50 g butter with 250 g mung bean as the base.After the addition of inulin,the texture properties and sensory quality of the product are improved,and the water loss rate is less than 2.0%after 5 days of storage under sealed and refrigerated.

关 键 词：菊粉 海藻糖 黄油 绿豆糕 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]