甜菊罗汉果绿豆糕的开发研究  

Development and Research of Stevia Momordica grosvenori Mung Bean Cake

作　　者：路守栋 李洪 路依晨 LU Shoudong;LI Hong;LU Yichen(College of Food,Sichuan Institute of Industrial Technology,Deyang 618600;Henan University of Technology,Zhengzhou 450001)

机构地区：[1]四川工业科技学院食品学院,德阳618500 [2]河南工业大学,郑州450001

出　　处：《食品工业》2025年第2期34-37,共4页The Food Industry

摘　　要：此次研究以绿豆为原料,以甜菊、罗汉果为辅料,通过单因素试验和正交试验对甜菊罗汉果绿豆糕的配方进行研究与优化,确定最佳配方。其中单因素主要有面团温度、湿度、甜菊和罗汉果。经正交试验优化确定新产品最佳工艺,即甜菊添加量0.4%,罗汉果添加量0.02%,面团温度35℃,面团湿度60%。在此工艺下,产品色泽均匀一致,富有绿豆和奶制品风味,口感软而糯,甜度适宜,形状规则。新产品经检验,其糖度为4.12 g/100 g,酸价为3.42mg/g,菌落总数为992 CFU/g,产品符合国家标准。This study focused on the development and optimization of a mung bean cake recipe using mung beans as the primary ingredient and stevia and Momordica grosvenori as auxiliary ingredients.The formula for the mung bean cake was investigated and optimized through single-factor experiments and orthogonal array experiments to determine the optimal formulation.The single factors considered mainly included dough temperature,dough humidity,stevia content,and momordica grosvenori content.The optimal processing parameters for the new product,as determined through orthogonal array experiments,were 0.4%stevia added,0.02%Momordica grosvenori added,dough temperature of 35℃,and dough humidity of 60%.Under these conditions,the product exhibited a uniform color,a rich flavor of mung beans and dairy products,a soft and sticky texture,appropriate sweetness,and a regular shape.Testing of the new product revealed a brix value of 4.12 g/100 g,an acid value of 3.42 mg/g,and a total bacterial count of 992 CFU/g,indicating that the product met national standards.

关 键 词：甜菊 罗汉果 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]