摘要
通过单因素实验与响应面实验相结合的方法,确定青稞桃酥的最佳配方为:以青稞粉和低筋粉(青稞粉63. 5%、低筋粉36. 5%)总重不变计,色拉油60%、鸡蛋15%、糖粉58. 7%、海藻糖12%、酥油16. 5%、吉士粉18%、臭粉2%、小苏打0. 1%、泡打粉1. 5%。该法制成的青稞桃酥具有独特的浓郁青稞香气、酥脆可口、感官品质与质构特性优良。
The formula of highland barley walnut cake was optimized using response surface methodology based on single factor experiments which on basis of the wheat flour,composed of 63. 5% of highland barley power,36. 5% of low-gluten flour,60% of salad oil,15% of egg,58. 7% of sugar,12% of trehalose,16. 5% of butter,18% of custard powder,2% of ammonia powder,0. 1% of baking soda,and 1. 5% of baking powder and gave the product unique aroma,good sensory quality and texture characteristics.
作者
卢芸
周莹
施淑文
戴阳军
许莲
LU Yun;ZHOU Ying;SHI Shuwen;DAI Yangjun;XU Lian(School of Tourism and Culinary Science,Yangzhou University,Yangzhou,Jiangsu 225127,China;School of Biotechnology and Food Engineering,Changshu Institute of Technology,Changshu,Jiangsu 215500,China;School of Humanities and Social Science and Tourism Management,Suzhou Institute of Trade and Commerce,Suzhou,Jiangsu 215009,China)
出处
《美食研究》
北大核心
2019年第1期58-62,共5页
Journal of Researches on Dietetic Science and Culture
关键词
青稞
桃酥
响应面实验
感官评分
加工工艺
barley
cake
response surface methodology
sensory score
processing technology
作者简介
卢芸(1995-),女,江苏南通人,扬州大学旅游烹饪学院硕士研究生,从事食品加工与卫生研究;通信作者:许莲(1976-),女,江苏泗阳人,苏州经贸职业技术学院人文社科与旅游管理学院副教授,从事酒店管理研究。
