摘要
以三七花、花生为主要原料,对三七花花生酥糖的制作工艺进行了探讨。研究了糖配比、柠檬酸用量、三七花粉用量、花生粉用量、黑芝麻用量、调配温度对酥糖感官品质的影响。在此基础上,采用正交试验对酥糖的制作工艺进行了优化。结果表明,当糖配比为5∶3、柠檬酸用量为0.65%、三七花粉用量为2.5%、花生粉用量为34%、黑芝麻用量为8%、调配温度为150℃时,制作的酥糖感官品质最佳。
The crispy candy uses Sanchi flower and peanut as raw materials. The optimum craft of crispy candy is obtained with the orthogonal design L9(34) based on the single-factor experiment for the ratio of sugar, citric acid addition, Sanchi flower addition, peanut addition, black sesame addition and formulated temperature. The results shows that the optimum formula is composed of the ratio of sugar about 5∶3, citric acid 0.65%, Sanchi flower 2.5%, peanut 34%, black sesame 8% and formulated temperature 150 ℃.
作者
曹洁
CAO Jie(Wenshan University,Wenshan 663099,Yunnan,China)
出处
《湖北农业科学》
2019年第9期90-93,127,共5页
Hubei Agricultural Sciences
基金
文山学院一般项目"三七保健糖果开发与研究"(14WSY14)
关键词
三七花
花生酥糖
感官品质
工艺优化
Sanchi flower
crispy peanut candy
sensory quality
technology optimization
