采用新型烤炉生产金华酥饼的工艺研究

A Study into the Technology of Using New Type Roasting Stove to Produce Jinhua Crispy Cakes

本文在深入研究金华酥饼传统生产工艺的基础上,采用燃气——电加热烤炉研究不同饼坯类型、不同季节的烤制工艺对感管品质影响,基本掌握了金华酥饼在新型烤炉中生产达到传统的色、香、口感(酥、脆)风味的工艺参数。解决金华酥饼生产中保持传统风味与减少环境污染之间的矛盾,为实现工业化、洁净化生产奠定了基础。

On the basis of studying the traditional technology of producing Jinhua crispy cakes, a new roasting technology which adopted gas and electrical roasting stoves to produce different types of cakes according to different seasons was set forth and the technological parameters to achieve the traditional characteristics of color and taste of the cakes produced by the new type of roasting stoves have been grasped, which has solved the contradictions between keeping the traditional taste of Jinhua crispy cakes and decreasing environment pollution and laid foundation for realizing industrialized and tidy making crispy cakes.