玫瑰核桃复合桃酥配方研究

Study on the Formulation of Rose Walnut Crisp Cake

以玫瑰、核桃、面粉、白砂糖为主要原料,在单因素试验的基础上,采用正交试验优化了玫瑰核桃复合桃酥的配方与制作工艺。结果表明,玫瑰核桃桃酥的最佳配方为面粉100 g,玉米油40 g,小苏打3 g,食盐1 g,核桃20 g,鸡蛋液30 g,白砂糖40 g,玫瑰花3 g,制得的玫瑰核桃桃酥口感酥脆、入口香甜、色泽均匀,为核桃复合桃酥类相关糕点的制作提供了新思路。

In this experiment,the formula and processing technology of rose walnut composite peach cake were optimized,and rose,walnut,flour and sugar were used as the main raw materials.On the basis of univariate test,the formula of rose and walnut compound peach cake was optimized by orthogonal test.The results showed that the best formula for rose walnut peach cake was flour 100 g,corn oil 40 g,baking soda 3 g,salt 1 g,walnut 20 g,egg liquid 30 g,sugar 40 g,rose 3 g.In this process,crisp,sweet entrance and uniform color.This study provided a new idea for making related pastries of peach cakes.