摘要
以荷花酥为主要研究对象,通过单因素试验、正交试验、对比试验优化配方及熟制定型工艺。试验结果表明:在水油酥面团中添加面粉质量50%的牛奶或20%的鸡蛋,可以提高制品加工性能和营养价值。通过比较油炸、烘烤、油炸-烘烤三种熟制定型工艺,油炸-烘烤最佳。使用精炼棕榈油,在油炸时间90 s,油炸温度160℃,烘烤时间15 min,烘烤温度上火200℃,下火180℃下制成的层酥糕点外型美观,色泽形态逼真,口感香酥宜人,脂肪含量较低。
Taking lotus pastry as the main research object,the formula and heating-forming process were optimized by single factor test, orthogonal test and comparative test. The results showed that adding milk of50% flour weight or egg of 20% flour weight into water pastry could improve the processing performance and nutritional value of the product.By comparing three heating-forming processes of frying, baking and fryingbaking,frying-baking was the best. Multi-layer pastry made from refined palm oil at 90 s frying time,160 ℃frying temperature, 15 min baking time, 200 ℃ baking upper temperature and 180 ℃ lower temperature was beautiful in appearance,vivid in color,pleasant in taste and low in fat content.
作者
孔欣欣
王成
王莉
KONG Xin-xin;WANG Cheng;WANG Li(Food Science and Engineering,Zhengzhou Institute of Science and Technology,Zhengzhou Henan 450064,China)
出处
《食品与发酵科技》
CAS
2020年第2期50-56,共7页
Food and Fermentation Science & Technology
基金
河南省高等学校2019年度重点科研项目(20B550011)
河南省大学生创新创业训练计划项目(201912746014)。
关键词
中式造型层酥糕点
荷花酥
配方优化
熟制定型工艺优化
油炸-烘烤
Chinese modelling multi-layer pastry
lotus pastry
formula optimization
heating-forming process optimization
frying-baking
