摘要
以低筋面粉为基料,添加核桃仁制作核桃仁桃酥。通过单因素和正交试验确定核桃仁桃酥的最佳配方:低筋面粉100%,核桃仁35%,玉米油45%,白砂糖35%,小苏打0.6%,泡打粉1%,鸡蛋20%。最佳焙烤工艺:面火180℃,底火160℃,焙烤时间15 min。此条件下,产品风味纯正、品质优良、营养丰富。
The walnut kernel cake was produced with low gluten flour and walnut as raw materials. The optimum formu-lation of walnut kernel cake was obtained with the single-factor and orthogonal experiment. The results showed that the optimum formula were flour addition 100%, walnut 35%, corn oil 45%, white granulated sugar 35%, baking soda 0.6%, baking powder 1%, and eggs 20%. The best baking parameters were surface temperature 180℃, primer 160℃, baking for 15 minutes. The kernel made on this condition had a good flavor, excellent quality, and rich nutrition.
出处
《食品工程》
2014年第4期11-13,共3页
Food Engineering
基金
国家级大学生创新创业项目(TDGCX201246)
新疆兵团工业科技计划项目(2012BA011)
关键词
核桃仁
桃酥
工艺
walnut kernel
walnut cake
technology process
