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| Production of palm oil fraction-based green bean cake |
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| KeyWord:palm oil soybean oil blend sensory evaluation hardness |
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| Abstract: |
| The traditional green bean cake is made of soybean oil or blend oil with soybean oil as base oil.In order to improve the shelf life, economic value and nutritional value of the products,the palm olein (5?℃), palm olein (24?℃) and palm olein (45?℃) were used to partially replace the soybean oil to make green bean cakes. The experiment was carried out with the dosage of palm oil, dosage of mixed oil and heating time of mixed oil as the experimental factors, and the sensory evaluation and hardness of the product as the reference indexes. The results showed that for 5?℃ palm olein-based green bean cake, the optimal preparation conditions were 80% of palm olein, 20% of mixed oil and 3.5 min of mixed oil heating time. For 24?℃ palm olein-based green bean cake, the optimal preparation conditions were 80% of palm olein, 23% of mixed oil and 3.0 min of mixed oil heating time. For 45?℃ palm olein-based green bean cake, the optimal preparation conditions were 60% of palm olein, 12% of mixed oil and 4.5 min of mixed oil heating time. |
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