江西农业学报2018，Vol.30Issue(1)：108-111,4.DOI:10.19386/j.cnki.jxnyxb.2018.01.23
黑豆沙配方优化研究
Study on Formulation Optimization of Black Soybean Paste
摘要
Abstract
Black soybean variety "Xindali No. 1" was taken as the raw material of black soybean paste processing, and the optimum formulation of black soybean paste preparation was studied. The sensory quality score of product was used as the evalua-tion criterion. Firstly, sunflower seed oil and white granulated sugar were selected as the best species of oil and sugar for the pro-cessing of black soybean paste. Secondly, the ranges of optimum addition amount of flour, sunflower seed oil and white granulated sugar in black soybean paste were determined based on the results of single-factor tests. Finally, the best proportion of flour, sun-flower seed oil and white granulated sugar in black soybean paste was ascertained through the orthogonal test. The optimum formu-lation of black soybean paste preparation was obtained as follows:50 g black soybean, 20 g white granulated sugar, 15 g sunflow-er seed oil, and 20 g flour. The prepared black soybean paste through the above best formulation had fine and smooth taste, uni-form color and lustre, and unique fragrance without obvious oil leaking out.关键词
黑豆沙/配方/添加量/正交试验/优化Key words
Black soybean paste/Formulation/Addition amount/Orthogonal test/Optimization分类
轻工纺织引用本文复制引用
杨益叶,周宏胜,胡花丽,罗淑芬,李鹏霞..黑豆沙配方优化研究[J].江西农业学报,2018,30(1):108-111,4.基金项目
江苏省农业科技自主创新资金项目[CX(16)1026]. （16）
