摘要
桃酥是一道传统的苏式点心,其做法简便、口味醇香,深受人们的喜爱。对传统桃酥进行工艺改良,从品种、传统桃酥特点、改良桃酥特点、原料分量、制作工艺流程等进行介绍。同时,分别对泡打粉的添加量、色拉油的添加量、玉米淀粉的使用量进行研究分析,说明改良桃酥的营养价值。结果显示,改良桃酥的最佳工艺条件为低筋面粉200 g,玉米淀粉20 g,泡打粉2 g,鸡蛋液30 g,冰糖粉70 g,色拉油95 g。
Sushi peach walnut cake is a traditional snack which has simple taste mellow with deeply loved by people. In this paper, the processing of traditional walnut cake are improved, from the introduction of varieties, the traditional walnut cake, improved walnut cake characteristics, raw materials, components, production process, etc. Meanahile, baking powder for the content of salad oil and usage of corn starch are analyzed. Finally, the nutritive value of improved walnut cake is summarized. The best process conditions are 200 g strong flour, 20 g corn starch, 2 g baking powder, 30 g egg liquid, 70 g icing sugar, 95 g salad oil.
出处
《农产品加工（下）》
2015年第11期40-41,共2页
Farm Products Processing
关键词
桃酥
工艺
改良
walnut cake
process
improvement
