红枣沙琪玛生产工艺研究

Study on the production process of red dates Sachima

以高筋粉和红枣粉为主要原料生产红枣沙琪玛,通过单因素试验和正交试验,确定最佳参数。试验结果表明:红枣沙琪玛的最佳生产工艺条件为红枣粉添加量25%,醒发时间2 h、油炸时间40 s、油炸温度160℃、白砂糖∶麦芽糖∶水(质量比)为40∶40∶20,在此条件下红枣沙琪玛感官评分最高。可为开发低热量的新型保健沙琪玛提供参考。

The processing technology of red dates Sachima produced by high gluten flour and ground red dates powder was studied by single factor and orthogonal test. Results indicated that the optimal conditions were as follows: content of red dates powder 25 %, fermentation time 2 h, frying time 40 s, frying temperature 160 ℃, and the maas ratio of white crystal sugar∶maltose∶water 40∶40∶20. Under these conditions, the highest sensory evaluation of red dates Sachima was achieved. It provided reference for a new type of low-calorie Sachima.