滨州芝麻酥糖新产品红豆薏仁酥糖的研制

摘要

To increase product variety and healthcare for Binzhou's sesame candy,new product which has rich nutrition and health-care function was developed by adding red bean and coix seed in it. The orthogonal experi-mental method and the sensory evaluation were adopted to demostrate the optimal proportion of new crispy sugar product. The best proportion of new crispy sugar product was A1B2C2D2,namely,two sesame,two beans,two coix seed and four sugars. Nutritional components of the new product were analysed and the results were as follows:44.74%sugar,14.47%fat,5.62%protein,1.96%moisture. Fat content in the new product was half of the tra-ditional candy. The new product has not only high nutritive value but also health-care function.%针对滨州芝麻酥糖产品类型单一，糖和脂肪含量过高等不足的问题，研制了具有营养与保健功能的红豆薏仁酥糖。通过正交试验和感官评价方法得到红豆薏仁酥糖的最佳配比为A1B2C2D2，即芝麻2份，红豆2份，薏仁2份，糖4份。新产品的营养成分测定结果为：糖44.74%，脂肪14.47%，蛋白质5.62%，水分1.96%。红豆薏仁酥糖的脂肪含量约为传统酥糖脂肪含量的50%，成为具有现代食品营养和保健功能的一种新产品。