为改进传统小吃豌豆黄的缺陷,在口味上进行改进,采用高压蒸制制粉,冷加工拌料的方法,通过单因素试验与正交试验研究了浸泡时间、加糖量、加水量、加黄油量的因素对豌豆黄品质指标的影响.结果表明研制的新豌豆黄的最佳条件为:浸泡时间6 h,121 kPa蒸制15 min,加糖量18%,加水量31%,黄油量3%.根据感官评价得出各因素的影响顺序为:加糖量>加水量>加黄油量>浸泡时间.进行二次咀嚼试验测定产品硬度、黏附性、酥性、黏聚性指标,结果表明:浸泡时间对产品的硬度影响显著.本研究还观察了传统豌豆黄的蛋白凝胶结构,为豌豆制品的加工与利用开辟了新的途径,具有一定的开发应用价值.%To improve the defect of the traditional snack Pea Flour Cake and improvement the taste.This paper adopted high pressure steamed flour-making and cold work ingredients-mixing method.Soaking time,sugar,water and butter adding amount were studied with single factor and orthogonal's experiments.Results showed that the best technological parameters were: soaking time 6 h,121 kPa steaming 15 min,3 %butter,18 %sugar,31 %water.According to sensory evaluation,the order of the factors' influence was: sugar adding amount>water adding amount>butter adding amount>soaking time.Using TPA experiment to test hardness,adhesiveness,fracturability and cohesiveness.Results showed that soaking time significantly influence on products' hardness.This research observed structure of the traditional pea flour cake through scanning electron microscope and provides a new method for the processing of pea,which had certain development significance and commercial value.
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