Process Optimization of Spirulina Taro Bean Flour Dumpling
High-quality black bean flour, spirulina, Laiyang taro and spinach were selected as the main raw materials in this study. Through the reasonable combination of black bean flour, spirulina and spinach, adding taro mud, the traditional practice of using glutinous rice flour as the main raw material wa...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2022-09-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220520?st=article_issue |
| _version_ | 1811159416522670080 |
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| author | ZHANG Li SI Jian-fang LI Hong-xiao ZHOU Ya-li ZHANG Xi-xi SHI Jia |
| author_facet | ZHANG Li SI Jian-fang LI Hong-xiao ZHOU Ya-li ZHANG Xi-xi SHI Jia |
| author_sort | ZHANG Li |
| collection | DOAJ |
| description | High-quality black bean flour, spirulina, Laiyang taro and spinach were selected as the main raw materials in this study. Through the reasonable combination of black bean flour, spirulina and spinach, adding taro mud, the traditional practice of using glutinous rice flour as the main raw material was improved, and the best production process of spirulina and taro bean flour dumpling was explored through single factor test and response surface test. The results showed that when the content of black bean powder was 9%, the content of spirulina was 0.10%, the content of white sugar was 7%, and the steaming time was 14 minutes, the product had natural color of light green, tasting delicate and soft with suitable sweetness and strong bean flavor. |
| first_indexed | 2024-04-10T05:40:42Z |
| format | Article |
| id | doaj.art-27f85ccd616d4fb5ab082e3f7266990e |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-04-10T05:40:42Z |
| publishDate | 2022-09-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-27f85ccd616d4fb5ab082e3f7266990e2023-03-06T09:27:45ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612022-09-0130517217710.16210/j.cnki.1007-7561.2022.05.013Process Optimization of Spirulina Taro Bean Flour DumplingZHANG Li0SI Jian-fang1LI Hong-xiao2ZHOU Ya-li3 ZHANG Xi-xi4SHI Jia5Haidu College, Qingdao Agricultural University, Laiyang, Shandong 265200, ChinaHaidu College, Qingdao Agricultural University, Laiyang, Shandong 265200, ChinaHaidu College, Qingdao Agricultural University, Laiyang, Shandong 265200, ChinaHaidu College, Qingdao Agricultural University, Laiyang, Shandong 265200, ChinaHaidu College, Qingdao Agricultural University, Laiyang, Shandong 265200, ChinaHaidu College, Qingdao Agricultural University, Laiyang, Shandong 265200, ChinaHigh-quality black bean flour, spirulina, Laiyang taro and spinach were selected as the main raw materials in this study. Through the reasonable combination of black bean flour, spirulina and spinach, adding taro mud, the traditional practice of using glutinous rice flour as the main raw material was improved, and the best production process of spirulina and taro bean flour dumpling was explored through single factor test and response surface test. The results showed that when the content of black bean powder was 9%, the content of spirulina was 0.10%, the content of white sugar was 7%, and the steaming time was 14 minutes, the product had natural color of light green, tasting delicate and soft with suitable sweetness and strong bean flavor.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220520?st=article_issueblack bean flourspirulinatarotechnologyresponse surface method |
| spellingShingle | ZHANG Li SI Jian-fang LI Hong-xiao ZHOU Ya-li ZHANG Xi-xi SHI Jia Process Optimization of Spirulina Taro Bean Flour Dumpling Liang you shipin ke-ji black bean flour spirulina taro technology response surface method |
| title | Process Optimization of Spirulina Taro Bean Flour Dumpling |
| title_full | Process Optimization of Spirulina Taro Bean Flour Dumpling |
| title_fullStr | Process Optimization of Spirulina Taro Bean Flour Dumpling |
| title_full_unstemmed | Process Optimization of Spirulina Taro Bean Flour Dumpling |
| title_short | Process Optimization of Spirulina Taro Bean Flour Dumpling |
| title_sort | process optimization of spirulina taro bean flour dumpling |
| topic | black bean flour spirulina taro technology response surface method |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220520?st=article_issue |
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