CAJ | 학술논문

在以绿豆为原料的传统杏仁饼的基础上开发新型的软式杏仁饼。结合感官评定与TPA质构分析，通过单因素及正交实验得到最佳配方（以烘焙百分比计％）：特制绿豆粉100％，黄油70％，糖粉20％，果葡糖浆40％，羟丙基二淀粉磷酸酯20％，膨松剂0．6％，单甘脂0．3％，水45％，成品色泽金黄，组织细腻，松软可口。
재이록두위원료적전통행인병적기출상개발신형적연식행인병。결합감관평정여TPA질구분석，통과단인소급정교실험득도최가배방（이홍배백분비계％）：특제록두분100％，황유70％，당분20％，과포당장40％，간병기이정분린산지20％，팽송제0．6％，단감지0．3％，수45％，성품색택금황，조직세니，송연가구。
On the basis of traditional almond cake with mung bean as the rawmaterial,a new kind of soft almondcak ewas developed.Combining sensory evaluation and the analysis of TPA texture,through single experiments and orthogonal test,the optimum recipe were as follows:self-made mung beam powder 100%,butter 70%,icing sugar 20%,high fructose corn syrup 40%,hydroxypropyl distarch phosphate 20%,leavening agent 0.6%,monoglycerides 0.3%,water 45%.The finished prod-uct was golden,soft and delicious,with fine texture.