影响面塑面团品质的原料配比研究

Affect the Fuwa Dough Quality Ratio of Materials Research

采用面塑制品制作工艺上的4种关键性原料,通过正交试验、感官评定等试验方法,探求影响面塑面团品质的决定性因素,寻找面塑面团中关键性原料的最佳配比。结果表明,白砂糖与水的质量对面塑面团整体品质影响最大,苯甲酸钠其次,甘油的影响最小;且配比为苯甲酸钠80 g,水430 g,白砂糖75 g,甘油110 g时,面塑面团的色泽饱满度、软硬度、可塑性等最优,无皲裂、变型、掉色等不良现象,适用于大中小型面塑制品的制作。

In this paper, through the study of four kinds of fuwa products processing technology on critical raw materials. Through orthogonal test and sensory evaluation method, to find the decisive factor that influences the quality of fuwa dough, looking for the best proportion of key raw materials in the five fuwa dough. Through the experimental results show that white granulated sugar and water quality has the greatest effect in the overall quality of fuwa dough, sodium benzoate is second, the influence of the glycerol is minimal. And 80 g sodium benzoate, 430 g water, 75 g sugar, glycerin 110 g, the colour and lustre of fuwa dough plumpness, hardness, plasticity, such as the optimal, no chapping, variant, rub off phenomenon, can be competent for the big production of small and medium-sized fuwa products.