葡式蛋挞皮的工艺优化及其质构特性研究

Study on Processing Optimization and Texture Properties of Egg Tart Skin

蛋挞皮不但是作为承载挞水的容器,而且挞皮的外观和口感对于衬托整个蛋挞的味道来说起到的是至关重要的作用。本文对蛋挞皮的制作工艺进行了研究,主要考察高筋面粉和低筋面粉的配比、加糖量、焙烤时间、冷藏时间对蛋挞皮感官品质的影响,在单因素实验的基础上采用L9(34)正交试验进行蛋挞皮加工工艺的优化,并进一步研究了蛋挞皮感官评分与质构指标之间的相关性。结果表明:蛋挞皮的最佳工艺是以高筋面粉5g,低筋面粉45g,糖5g,拌入用黄油10g,裹入用黄油30g,水20g,烘烤时间20min,冷藏时间6h。蛋挞皮的感官评分与质构指标弹性和脆度与具有较强的相关性,表明质构测定可以被用来评定蛋挞皮品质的好坏。

Egg tart skin is not only container of tart liquid,but also plays an important role for the flavor and appearance of egg tart.In this study,the production process of tart skin were studied.The effects of the ratio of high-gluten flour to lowgluten flour,the amount of sugar,baking time,refrigerated time on sensory score of egg tart skin were studied.On the basis of the single factor experiment,the L9(34)orthogonal test was performed for optimizing the manufacture processing of egg tart skin and correlation between sensory evaluation and textural properties of egg tart skin was further investigated.The results showed the optimum conditions for egg tart skin were as follows:high-gluten flour 5g,low-gluten flour 45g,sugar 5g,stir in butter 10g,entrapped with butter 30g,water 20g,baking time 20min,refrigerated time 6h.At the same time,there was a closely correlative relationship between sensory evaluation and textural properties,which indicated that texture determination could be used to evaluate quality of egg tart skin.