CAJ | 학술논문

为了增加汤圆的感官性状和营养价值,以糯米粉为主料,黑豆粉为辅料经过磨粉、过筛、混匀、制皮、包馅、速冻等,采用单因素试验和正交试验研制开发一种速冻黑豆汤圆。结果表明,黑豆粉最适粒度为80目、黑豆粉添加量为10%、速冻温度为-35℃、速冻时间为25min时,黑豆速冻汤圆具有最优的感官品质和较低的冻裂率。黑豆速冻汤圆的感官品质好,营养价值较普通汤圆得到提高。
위료증가탕원적감관성상화영양개치,이나미분위주료,흑두분위보료경과마분、과사、혼균、제피、포함、속동등,채용단인소시험화정교시험연제개발일충속동흑두탕원。결과표명,흑두분최괄립도위80목、흑두분첨가량위10%、속동온도위-35℃、속동시간위25min시,흑두속동탕원구유최우적감관품질화교저적동렬솔。흑두속동탕원적감관품질호,영양개치교보통탕원득도제고。
In order to increase the sensory quality and nutritional value of dumpling, the black soybean dumplings were researched and produced by using the glutinous flour and the black soybean through the process of pulveri- zing, sieving, mixing, tanning, production crafts uniform, and wrap ping the filling. After the main parameters were studied by single factor experiment and orthogonal test, the best process condition was obtained as follows： the most suitable granularity of black soybean flour 80mesh, added volume of black soybean powder 10 %, the best quick -frozen time 20min and the most appropriate quick -frozen temperature -35℃. Black soybean dumpling sensory quality and nutritional value are improved in the above coaolitions.