雪花酥专用软牛轧糖生产工艺研究

Research on production process of special soft nougat for snow souffle

本试验以麦芽糖浆为主料,麦芽糖醇、海藻糖、蛋白液、食用盐为辅料,研制出雪花酥专用软牛轧糖。采用单因素试验和正交试验,以感官品质为评价指标,研究了蛋白液添加量、熬煮温度、充气时间对雪花酥专用软牛轧糖感官品质的影响。结果表明:雪花酥专用软牛轧糖的生产工艺为熬糖温度108℃、充气时间7 min、蛋白液添加量0.5 kg、麦芽糖浆添加量6 kg、麦芽糖醇添加量2 kg、海藻糖添加量1.8 kg、食用盐添加量25 g。按此工艺生产的雪花酥专用软牛轧糖感官得分为93分,干燥失重检测结果为14.6 g/100 g,还原糖检测结果为24.3g/100 g。

The special soft nougat for snow souffle were prepared by using maltose syrup as the main materials,maltitol,trehalose,liquid egg white and edible salt as supplementary materials.With the method of variable controlled and orthogonal experimental design,the sensory used as evaluation indexes,the effect of boiled temperature,aerating time,and the addition amount of liquid egg white on the flavor were evaluated.The optimal conditions were that the bolied temperature was 108℃,the aerating time was 7 min,and the amount of liquid egg white was 0.5 kg,and the amount of maltose syrup was 6 kg,and the amount of maltitol was 2 kg,and the amount of trehalose was 1.8 kg,and the amount of edible salt was 25 g.Under the optimal conditions,the sensory score was 93,and the dry matter was 14.6 g/100 g,and the reducing sugar content was 24.3 g/100 g.