摘要
为开发具有口感香酥柔软,甜而不腻的玫瑰芙蓉糕,以玫瑰花、面粉为主要原料,采用单因素和正交试验L9(34)设计对油炸温度、油炸时间、玫瑰花浆的添加量、白砂糖与麦芽糖的比例进行了研究探讨。结果表明:玫瑰芙蓉糕产品工艺的最佳配方为A3B3C3D2,即油炸温度为150℃、油炸时间为2.5min、玫瑰花浆的添加量是8g、白砂糖与麦芽糖的比例为4∶1。最终研制出一种质地均匀,有光泽,具有玫瑰香味,口感酥软香甜,滋味纯正的玫瑰芙蓉糕。
In order to develop rose hibiscus with taste crispy soft,sweet but not too sweet,taking rosa rugosa,flour as the main raw material,using the single factor and orthogonal test L9（34）design for the frying temperature,frying time,rose sauce added amount,white sugar and maltose ratio were studied.The results showed that the optimal formula technology product rosa rugosa hibiscus cake was A3B3C3D2,that＇s the frying temperature was 150℃,frying time was 2.5min,rosa rugosa slurry amount was 8g,granulated sugar and the ratio of maltose was 4∶1.Eventually apure rosa rugosa hibiscus cake with homogeneous germplasm,luster,rose fragrance,tender,sweet,flavor was developed.
出处
《黑龙江农业科学》
2015年第12期130-134,共5页
Heilongjiang Agricultural Sciences
关键词
玫瑰花
芙蓉糕
加工工艺
rosa rugosa
hibiscus cake
processing technology
