焦糖海盐米花酥的配方优化及质构特性分析

Formulation Optimization and Texture Characteristics Analysis of Caramel Sea Salt Rice Flower Crisp

以膨化米花、熟南瓜仁、可食用干玫瑰花为主要原料,研制出一种新型休闲食品——焦糖海盐米花酥。采用单因素试验和正交试验相结合的方法,以感官评价和硬度为指标探究焦糖海盐米花酥的最佳配方。结果表明,焦糖海盐米花酥的最佳配方是以米花50.0 g为基准,南瓜仁与米花的比例为2:1、干玫瑰花添加量为4.0 g、白砂糖添加量为40.0 g、海盐添加量为1.0 g。在此工艺条件下制作的成品感官评分为(89.5±0.2)分,硬度为(33.58±0.32) N。

With puffed rice flower,cooked pumpkin kernel and edible dried rose as the main raw materials,a new kind of snackfood,caramel sea salt rice flower crisp,was developed.Using the method of single factor test and orthogonal test,the best formula of caramel sea salt rice flower crisp was studied with sensory evaluation and hardness as indexes.The results showed that the best formula of caramel rice flower cake with sea salt was as follows:based on 50.0 g of rice flower,the ratio of pumpkin kernel to rice flower was 2:1,the addition amount of dried rose was 4.0 g,the addition amount of white granulated sugar was 40.0 g,and the addition amount of sea salt was 1.0 g.The sensory score of the finished product was(89.5±0.2) and the hardness was(33.58±0.32) N.