Process Optimization of Spirulina Taro Bean Flour Dumpling

Abstract

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.

Keywords

• black bean flour
• spirulina
• taro
• technology
• response surface method