响应面优化常州大麻糕绿茶水油酥皮工艺研究

Optimization of processing technology of Changzhou hemp cakes green tea and oil pastry by response surface methodology

以未发酵的常州大麻糕绿茶水油酥皮为研究对象,在单因素试验基础上进行响应面分析,确定常州大麻糕绿茶水油酥皮的最佳工艺:以300 g中筋面粉为基准,一叠四再卷两圈工艺起酥,添加猪油90 g、水151 g、绿茶36 g、水温68℃。在该工艺条件下,按照成品皮重35 g、馅心7.5 g,制成长11 cm、宽7 cm的椭圆形大麻糕,在210℃条件下烤制20 min,制作的成品色泽淡绿、香脆酥松、皮薄酥重、层次分明、入口即化。

Taking the unfermented Changzhou hemp cake green tea and oil pastry as the research object,the response surface analysis was carried out on the basis of single factor test to determine the best technology of Changzhou hemp cake green tea and oil pastry:Take 300 g plain flour as a benchmark,make a stack of four and then roll two rounds to shorten the dough.Add lard 90 g,water 151 g,green tea 36 g,and the water temperature 68℃.Under the conditions of this process,according to the finished product with 35 g tare weight and 7.5 g filling core,an oval hemp cake with a length of 11 cm and a width of 7 cm was made,under the condition of 210℃and baking for 20 min,the finished product was light green,crispy and loose,with thin and heavy skin,distinct layers,and melts in the mouth.