摘要
为了探究海藻糖对川式葱油酥馅料的品质影响,将海藻糖按一定比例加入到川式葱油酥的馅料中,运用单因素试验和正交试验,采用感官鉴评的方法,确定最优配方为:细砂糖20 g、海藻糖40 g、熟粉100 g、中筋粉100 g、色拉油80 g、香葱末50 g、食盐5 g、花椒粉3 g、饴糖16 g、小苏打1.6 g、味精2 g、鸡蛋16 g及苏打饼干粉50 g,在此配方制作的川式葱油酥外形完整、色泽金黄、口感酥脆,馅料葱香浓郁,酥松可口,品质最佳。
In order to explore the effect of Trehalose on the quality of Sichuan-style scallion pastry fillings,trehalose was added to the fillings of Sichuan-style scallion pastry in a certain proportion,using single factor test and orthogonal experiment,using sensory evaluation method to determine the best The excellent formula is:20 g sugar,40 g Trehalose,100 g cooked flour,100 g all-purpose flour,80 g salad oil,50 g scallion,5 g salt,3 g pepper powder,16 g maltose,1.6 g baking soda,2 g monosodium glutamate,16 g eggs,50 g soda biscuit powder,the Sichuan-style scallion pastry made with this formula has a complete shape,golden color,crisp taste,strong fillings,crispy and delicious,and the best quality.
作者
徐向波
尤香玲
刘议蔧
周航
XU Xiangbo;YOU Xiangling;LIU Yihui;ZHOU Hang(Sichuan Tourism College,Chengdu 610100,China;Sichuan Food and Drug Inspection and Testing Institute,Chengdu 610000,China)
出处
《粮食加工》
2021年第4期51-54,共4页
Grain Processing
基金
四川旅游学院校级科研项目(19SCTUZY06)
四川旅游学院科研创新团队项目(19SCTUTY06)
四川旅游学院大学生科研项目(2020XKZ25)
四川省教育厅重点项目(18ZA0363)。
关键词
海藻糖
馅料
正交试验
trehalose
fillings
orthogonal test
