荞麦杂豆蛋糕的加工技术和影响其品质的因素的研究.pdf

荞麦杂豆蛋糕的加工技术及影响其品质的因素的研究 的组织更加膨松，硬度大大降低。正交试验确定复合食品添加剂的配方为：茶多 酚添加量为O．2％，蔗糖酯的添加量为0．3％，黄原胶的添加量为1．O％。由方差分 析结果可知，茶多酚和黄原胶的添加量对荞麦杂豆蛋糕的硬度值影响显著，而蔗 糖酯添加量影响不显著。 关键词：荞麦；杂豆；蛋糕；品质 养麦杂豆蛋糕的加工技术及影响其品质的因素的研究 Abstract of withtherichest Buckwheatisaspeciesgrain nutrition．Besidestheconlmon isalso in acid nutritiouselements，buckwheat flavonoid， and wealthy organic mieroelement．suchas andSe． Smallredbeansand beansaretwo Mg mung key kindsofcultivatedinthewestof plants Liaoningmulti·grainproducebase．Whereas， researchesontheindustrializationfoodmade further of andbeanare bymulti．grain of redbeansand beans buckwheats．small in demanded．Treatingpower mung planted thewestof aschief nutritionalelements materials，the of Liaoning studyanalysed buckwheatsand ofbuckwheatsandbeanswas beans．UsingOrthogonal陷t．formula main for focusedon factorsthe ofcakes study optimized．Subsequently,the quality andbeansandtheeffectofmixtureof madebuckwheats buckwheatsandbeanson by andtexturecharacteristicsofcakesaswellasthe of sensory different quality impact additivesonthe ofcakesandtheformulaof additive．Theresult quality compound and the showedtheoretic valueson of and huge application practical multi．grain andmainconclusionswillbe as beansto illustratedfollows： bakeryproduct elementsofbuckwheatandbeans 1．Nutritional withcommon inseedsofthebuckwheatinthewest Compared species．contents of aresome incrude and hi．gher rough Liaoning protein beans lowerin redbeansand are inthecontentoffat fat．However,smallmung higher and in wealthYmineral．such勰Fe、Ca、Mg． 2．Formulaofcakesmadebuckwheatsandbeans by Formulaofcakesmadebuckwheatandbeanswasobtainedand of by listed：weight buckwheatandwheat1 1 redbeans： 009 buckwheat：wheat2：8 ；beans09 small beans l l 3：1 ；eggs mung 2009；sugarOOg；water409；milkpower89；saltg；baking agent29；oil359． ofthefactors ofcakes 3．Analysis affectingquality 刀Ie showedthattheeffectonthe ofcakesvariedfromdifferent study quality materials inthe factors the of adopted experiment．Themaj