膨化红豆发糕配方与工艺优化研究
Journal of Sichuan Tourism University（2023）
Abstract
以膨化红豆粉、面粉为主要原料,对膨化红豆发糕的配方及制作工艺进行优化研究.以感官评价与质构特性为评价指标,通过单因素实验,结合正交试验确定膨化红豆发糕的最优配方为:面粉65g,膨化红豆粉25g,澄粉1g,水110g,糖粉48g,猪油12g,蛋清6g,柠檬酸0.2g,泡打粉5g,面糊调制好以后,静置时间25min,蒸制时间15min.在此工艺条件下制作的膨化红豆发糕色泽红润、口感松软,品质最佳.
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