板栗豆渣酥饼的工艺研究

Study on the Technology for Flaky Pastry Processed by Chestnut and Beandregs

以板栗、豆渣、调和油为主要原料,探讨了板栗作为饼馅的处理方法,豆渣在酥饼饼皮和饼馅中的用量等因素对板栗豆渣酥饼的感官品质的影响。试验结果表明,糖炒板栗的方法比水煮熟化的方法更能体现板栗固有风味;在饼皮的水油皮面团的小麦粉和豆渣的用量比例为10∶1.5,饼馅中的板栗和豆渣的用量比例为7∶3,酥饼的皮馅比为3∶7条件下生产的酥饼质量较好;其膳食纤维和蛋白质的含量比普通酥饼要高些,具有较高的营养价值。

The influence of the technology concluding the preprocession for chestnut and the usage of bean dregs in the crust or stuffing was studied, for good sensory quality of flaky pastry processed by chestnut and beandregs. The result shows that chestnut roasted with sugar in heated sand would keep inherent flavors more than chestnut cooked in water. If the ratio of the addition of wheat flour and bean dregs in the water-You-Pi dough is 10∶1.5, the ratio of the addition of chestnut and bean dregs in the stuffing of the flaky pastry is 7∶3, the ratio of the crust and the stuffing is 3∶7, the flaky pastry would have a good quality and high nutritional value with more dietary fiber and protein content than the common flaky pastry.