梅菜桃酥配方工艺优化及品质评价

Quality Evaluation and Formula Optimization of Peach Pastry Added Meicai

本文旨在研究一款添加惠州梅菜的桃酥,以低筋面粉、小苏打、白砂糖、核桃、梅菜、玉米油、鸡蛋为原材料,以感官评分为指标,在单因素试验基础上采用正交试验优化梅菜桃酥配方及烘烤工艺。结果表明,当低筋面粉添加量125 g、玉米油添加量45 g、核桃添加量35 g、白砂糖添加量25 g、小苏打添加量1 g、全蛋液添加量30 g、梅菜添加量45 g时,采用烘烤面火170℃,烘烤下火150℃,烤制25 min,所得梅菜桃酥组织细腻、口感酥松不油腻,感官评分为89.1分,理化及微生物指标均符合相关标准要求。

The purpose of this study is to investigate a peach pastry that incorporates Meicai from Huizhou.The ingredient of peach pastry are low-glutenflour,baking soda,sugar,walnuts,Meicai,corn oil and eggs.Sensory evaluation is used as the indicator,and an orthogonal experiment is conducted to optimize the formula and baking process of Meicai peach pastry based on single-factor experiments.The results indicate that when 125 g of low-glutenflour,45 g of corn oil,35 g of walnuts,25 g of sugar,1 g of baking soda,30 g of whole egg liquid,and 45 g of Meicai are added,and the baking temperature is set at 170℃for the top heat and 150℃for the bottom heat,with a baking time of 25 min,the resulting Meicai peach pastry has a delicate texture,a crisp andfluffy taste without greasy,and a sensory score of 89.1 points.The physicochemical and microbiological indicators meet the relevant standard requirements.