摘要
采用正交试验和单因素试验设计,对栗糕糖的配方及加工工艺进行了研究。结果表明,栗糕糖原料配比以板栗、红小豆、糖、水等主要原料按质量比3∶1∶5.6∶8为宜;配料中糖配比以白砂糖与葡萄糖按质量比6∶4为宜;加入占4种主要原料质量5%的明胶可使产品获得很好的感官效果;添加占4种主要原料质量0.15%的柠檬酸可有效改善产品风味。通过试验提出了栗糕糖的加工工艺,即板栗75℃烘烤2h,剥壳去衣加3～4倍水糊化30min,打浆;红小豆挑拣后洗净,浸泡12h,加2～3倍水煮45min打浆;板栗和红小豆打浆液混合,加入配料熬制40～45min,出锅冷却成型。
The prescription and technology of the Li-Gao sugar were studied.The results shown that the prescription of chief materials are:chestnut 3 kg,red bean 1 kg,sucrose 5.6 kg,water 8 kg.In total sugar,the proportion of the sucrose and glucose is 6∶4.The product will gain more good sensory quality when 5% of gelatin is put in the material.If 0.15% citric acid is put in the material,the flavor of the product will be improved.This paper presents the processing technology and technical parameters of the Li-Gao sugar as follows:The chestnut and 3 to 4 times water are mixed after it is roasted for 2 hours at 75℃ and peeled.Cook and make it boiled 30 min,mill it.The red bean and 2 to 3 times water are mixed after it is rinsed and dipped in water 12 hours.Cook and boil for 45 min,mill it.Then mix the chestnut slurry,red bean slurry and accessorial stuff.Biol it 40 to 45 min.Cool and make it mould.
出处
《西北农林科技大学学报（自然科学版）》
CSCD
北大核心
2004年第7期97-100,共4页
Journal of Northwest A&F University(Natural Science Edition)
基金
国家林业局重点项目(97-11)
关键词
板栗
栗糕糖
加工工艺
原料配方
chestnut
Li-Gao sugar
processing technology
prescription
