六堡雪花酥的加工工艺及品质分析

Study on Processing Technique and Quality of Liubao Snow Cake

通过单因素实验与正交试验研究六堡雪花酥加工工艺,发现六堡茶提香温度为120℃、棉花糖添加量为150 g及六堡茶粉添加量为总粉的40%时,雪花酥外形色泽黑褐均匀,甜度适宜,茶香明显且整体香味协调,不粘牙,感官审评的综合得分最高。

The processing technique of Liubao Snow Cake was studied by single factor and or-thogonal tests.It was found that when the aroma enhancement temperature of Liubao tea was 120℃,the amount of marshmallow was 150 g and the amount of Liubao tea powder was 40%of the total powder,the appearance of snow cake is dark and even in color,with appropriate sweetness,obvious tea aroma and overall fragrance coordination.What's more,the snow cake was not sticky and the comprehensive scores of sensory evaluation was the highest.