大麦若叶牛轧糖沙琪玛制作工艺研究

Study on Technology of Barley Leaf Nougat Shachima

选取4个影响大麦若叶牛轧糖沙琪玛口感及风味的因素进行单因素试验,并通过正交试验确定其最佳工艺。白糖∶葡萄糖浆=30∶30,糖浆熬制温度为140 ℃,蛋白添加量为10%,大麦若叶粉添加量为2%时,此方法制作的大麦若叶牛轧糖甜度适宜,软硬适中,有嚼劲,并且有清香的大麦苗香气;当面粉和黏米粉的比例为5∶1,鸡蛋添加40%,油炸时间为10 min时,沙琪玛条的色泽金黄,口感酥脆,蛋香味适中。将大麦若叶牛轧糖和沙琪玛条2∶1混合均匀成型、冷却,切割制成大麦若叶牛轧糖沙琪玛。

Four factors affecting the taste and flavor of barley roe leaf cattle were selected for single factor experiment,and the optimum technology was determined by orthogonal experiment:Sugar∶glucose syrup=30∶30,syrup boiling temperature is 140℃,protein content is 10%,barley leaf powder content is 2%.The barley rhododendron produced by this method has suitable sweetness,moderate hardness,chewing power and fragrance of barley seedlings;When the ratio of flour and glutinous rice is 5∶1,eggs add 40%,and frying time is 10 min,The color of Shaqima is golden and crisp,and its egg flavor is moderate.The barley roe loaf candy rolling and Shachima strip 2∶1 were mixed and evenly molded,cooled,cut and made into barley roe loaf candy rolling Shachima.