摘要
将富含抗性淀粉的香蕉粉应用于粤式传统焙烤食品杏仁饼加工中,研究其焙烤工艺,为新产品的开发奠定基础。通过正交试验,以感官评分为评价指标的优化焙烤工艺结果为:焙烤前期时间35min,上火温度调0℃,下火温度100℃;焙烤后期时间10min,上火温度调120℃,下火温度0℃。以产品抗性淀粉含量为指标的优化焙烤工艺结果为:焙烤前期时间40min,上火温度调0℃,下火温度100℃;焙烤后期时间10min,上火温度调120℃,下火温度0℃。
Banana powder, which is rich in resistant starch, is applied in the almond cakes which are a kind of traditional Guangdong snack food. Basing on the orthogonal experiments, the optimized processing is that the prophase time 35 min, top oven temperature 0 ℃,base oven temperature 100 ℃; the anaphase time 10 min,top oven temperature 120 ℃,base oven temperature 0 ℃, when considering on the sensory evaluation value. The optimized processing is that the prophase time 40 min, top oven temperature 0 ℃,base oven temperature 100 ℃; the anaphase time 10 min,top oven temperature 120 ℃,base oven temperature 0 ℃, when considering on the resistant starch content.
出处
《食品研究与开发》
CAS
北大核心
2010年第10期124-126,共3页
Food Research and Development
基金
粤港关键领域重点突破项目(2008A024200004)
(2008A024200003)
广东省科技计划项目(2007B020811001)
关键词
香蕉
杏仁饼
焙烤
工艺
banana
almond cake
bake
processing
