摘要
以豆粉部分替代奶粉研制出一种新型的豆乳巧克力。通过单因素和正交试验确定豆乳巧克力的最佳配方:可可液块50 g、奶粉10 g,豆粉5g、糖粉25 g。此外,利用CT3质构仪测定豆乳巧克力的硬度、黏度等质构性质,比较传统巧克力和豆乳巧克力质构特性差异,以期使巧克力适应于更广泛人群食用。
A new type of soybean milk chocolate was developed by replaced the milk powder with soybean flour. The best formula of soybean milk chocolate was determined by single-factor experiment and orthogonal experiment: cocoa mass 50 g,milk powder 10 g,soybean flour 5 g and sugar powder 25 g. In addition,viscosity and other texture properties of soybean milk chocolate were measured by CT3 texture analyzer hardness and compared with common chocolate in order to broaden the chocolate which was suitable for more people to eat.
作者
高育哲
陈鹤
路飞
肖志刚
GAO Yu-zhe;CHEN He;LU Fei;XIAO Zhi-gang(College of grain,Shenyang Normal University,Shenyang 110034,Liaoning,China)
出处
《粮食与油脂》
北大核心
2021年第1期23-26,共4页
Cereals & Oils
基金
辽宁省高等学校基本科研项目专项资金资助(LQN201704)
沈阳市"双百工程"科技计划项目(Z18-5-019)
沈阳师范大学博士科研启动项目(BS201517)。
关键词
巧克力
豆乳
正交试验
感官评价
质构特性
chocolate
soybean milk
orthogonal test
sensory evaluation
texture characteristics
