超微辣木粉青稞桃酥的研制与配方优化

On the Production and Formula Optimization of Superfine Moringa Powder and Highland Barley Walnut Cake

在传统桃酥配方中添加超微辣木粉、青稞粉,研制一款营养丰富且高膳食纤维的桃酥。超微辣木粉青稞桃酥的最佳配方为小麦粉30 g、青稞粉70 g、糖粉50 g、猪油60 g、辣木粉5 g、鸡蛋20 g、臭粉0.6 g、小苏打1.2 g,以上火190℃、下火165℃烘烤14 min。在此条件下制作的桃酥色泽均匀、外形完整、口感酥松、香味浓郁。

Superfine moringa powder and highland barley powder were added into the traditional walnut cake formula to develop a walnut cake with rich nutrition and high dietary fiber.The optimal formula of superfine moringa powder and highland barley walnut cake was 30 g wheat flour,70 g highland barley powder,50 g sugar powder,60 g lard,5 g moringa powder,20 g egg,0.6 g skunky powder and 1.2 g baking soda,which were baked at 190℃and 165℃for 14 min under fire.Under these conditions,the walnut cake was made with uniform color,complete shape,crisp taste and strong fragrance.