核桃酥配方正交试验优化及品质分析

Walnut Pastry Process Formula Optimization and Quality Analysis

以核桃、面粉、黄油、白砂糖、花生碎为主要原料制作核桃酥,以感官评分为评价指标,在单因素试验的基础上,通过正交试验优化核桃酥的工艺配方。结果表明,最佳工艺配方以100 g面粉质量为基准,核桃添加量33%,黄油添加量43%,花生碎添加量5%,白砂糖添加量26%,焙烤底火160℃,焙烤时间20~25 min,此配方制作出的核桃酥口感优良,颜色纯正,无烧焦或发白现象,形状完整,厚薄均匀,内部酥脆紧实。在20 d内核桃酥的各项理化指标及微生物指标均符合标准,其产品保质期为20 d。

Walnut pastry was made with walnuts,flour,butter,sugar,and crushed peanuts as the main raw materials,and the process formula of walnut pastry was optimized through orthogonal tests on the basis of single-factor tests.The results showed that the best process formula was based on the quality of 100 g of flour,the walnut addition was 33%,the butter addition was 43%,the peanut crushed amount was 5%,and the white sugar addition was 26%,roast 160℃for 20~25 min.Under this conditions,the walnut crisp produced under this conditions had excellent taste,pure color,no burnt or whitish phenomenon,complete shape,uniform thickness and thickness,and crispy and firm inside.The physical and chemical indexes and microbial indexes of walnut cake within 20 d all met the standard,and the shelf life of the product was 20 d.