黄精桃酥加工技术研究

Study on Processing Techniques of Polygonatum Walnut Cake

通过正交试验筛选出黄精桃酥的加工配方和焙烤工艺,其原料配方:低筋面粉720 g,糖粉360 g,鸡蛋110 g,食盐4 g,小苏打3 g,碳铵粉4 g,葵花籽油310 g,九华黄精91 g,芝麻少许,水适量;经搅打、拌匀、揉和、醒发、成型的饼坯按烘烤温度(面火/底火)210℃/195℃、烘烤时间15.5 min进行焙烤。研发的黄精桃酥色泽麦黄,饼面裂纹状开花适度,酥脆感好,且市场流通不易碎。

The processing formula and baking techniques of polygonatum walnut cake were obtained by orthogonal experiment,and namely low-gluten flour 720 g,fine sugar powder 360 g,egg(shell removed)110 g,edible salt 4 g,food additive sodium hydrogen carbonate 3 g,ammonium hydrogen carbonate 4 g,sunflower seed oil 310 g,grated fresh polygonatum 91 g,sesame a little.The molding biscuit doughs were baking under the temperature(upper/bottom)210℃/195℃for 15.5 min,and the products have good characteristics of walnut cake.