摘要
对板栗芙蓉酥糕的加工工艺进行了研究。结果表明:板栗热蒸熟化时在水中加入0.06%NaHSO3,热蒸时间30 min具有很好的熟化护色效果。主要原料的最佳质量配比为:m(板栗)∶m(糯米粉)∶m(面粉)∶m(白砂糖)=2.0∶0.5∶0.3∶0.6。在炒制时,加入占主要原料5%的植物油与熟猪油按质量比1∶1的混合油,炒制30min,可获得较好的感官质量。
The processing technology and receipt of the Crisp Chestnut Pastry were studied. The results shown that the color was well protected by adding 0.06%NaHSO3 is in water and steamed chestnut for 30 rain. The receipt were： chestnut 2.0 kg, glutinous rice flour 0.5 kg, flour 0.3 kg, sugar 0.6 kg. when 5 % mixture oil （50 % vegetable oil and 50 % ripe lard mixture oil ）was added in and fried for 30 min, the product gained better sense quality. The processing technology were as follows： The chestnut kernels were cooked 30 min after roasted for 2 hours at 75℃ and peeled. Then cool and milled , mix the chestnut powder, glutinous rice flour, flour, sugar and fry for 30 min. Cool and mill it again and finally shaped into the mold.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第6期157-159,共3页
Food and Fermentation Industries
关键词
板栗
酥糕
加工工艺
配方
chestnut, crisp pastry, processing technique, prescription
