红糖脆片糕的工艺研究

Study on the Process of Brown Sugar Crisp Cake

以红糖和糯米粉为主要原料,添加猪油、生姜粉等辅料,通过压差膨化技术制作红糖脆片糕,探讨红糖脆片糕的制作工艺流程。以红糖脆片糕的感官评分和脆度为评价指标,对猪油、红糖粉、生姜粉及水的添加量进行单因素试验,采用响应面设计法对红糖脆片糕的配方进行优化,得到红糖脆片糕的最优工艺参数为:猪油添加量为16 g,红糖粉添加量为98 g,水添加量为20 g。在此条件下红糖脆片糕的感官评分为93.28分,脆度指标为2 315.8 gf,大肠菌群呈阴性。

Using brown sugar and glutinous rice flour as the main raw materials, lard oil, ginger powder and other auxiliary materials were added to make brown sugar crisp cakes through difterential pressure expansion technology to investigate the production process of brown sugar crisp cakes. The sensory scores and brittleness of crisp cakes of red sugar were used as evaluation indicators. Single factor experiments were performed on the amounts of lard, brown sugar powder, ginger powder and water. Response surface methodology was used to optimize the formulation of brown sugar crisp cakes. The optimum technological parameters of the brown sugar crisp cake were： lard oil addition amount was 16 g, brown sugar powder addition amount was 98 g, and water addition amount was 20 g.Under these conditions, the sensory score of brown sugar crisp cake was 93.28, the brittleness index was 2 315.8 gf, and the coliform group was negative.