摘要
以泡打粉、潮州柑饼、柑皮和糖作为研究对象,采用单因素试验及正交试验,旨在确定潮州柑饼风味司康饼的最佳配方及工艺条件,并结合质构仪对最终产品进行特性研究。结果表明:低筋面粉150 g,柑皮14 g,潮州柑饼80 g,泡打粉4.5 g,白砂糖4 g,盐1 g,牛奶60 g,黄油45 g,鸡蛋液适量,在200℃条件下烘烤12 min,得到的风味司康饼外型完整,表皮酥脆内质松软,富含浓郁的柑橘风味,色泽金黄,且咀嚼性良好;通过质构仪分析得知,潮州柑饼风味司康饼比市售司康饼更加松软适口,且富有一定的弹性和脆性。
The baking powder,Chaozhou sugared mandarin orange,butter and sugar were taken as the research object.The best Chaozhou sugared mandarin orange scones’recipe and process conditions were determined by single factors experiment and orthogonal experiment,combined with texture and analyzer on the final product properties.The results showed that when cake flour 150 g,orange peel 14 g,Chaozhou orange cake 80 g,baking powder 4.5 g,sugar 4 g,salt 1 g,milk 60 g,butter 45g,and moderate egg mixture,baking at 200℃for 12 min,the flavor scone cake had complete appearance,crisp skin,soft endoplasm,rich citrus flavor,golden color and good chewability.According to the analysis of texture analyzer,the Chaozhou sugared mandarin orange scone was softer and more palatable than the marketed scone,and it had a certain degree of elasticity and brittleness.
作者
吴明婉
陈育楷
詹世雄
WU Mingwan;CHEN Yukai;ZHAN Shixiong(Department of Cuisine and Nutrition,Hanshan Normal University,Chaozhou 521041)
出处
《食品工业》
CAS
2022年第3期1-5,共5页
The Food Industry
基金
韩山师范学院博士启动项目(QD20190117)。
关键词
潮州柑饼
蕉柑
司康饼
工艺配方
感官评价
Chaozhou sugared mandarin orange
Citrus reticulata Blanco cv.Tankan
scone
technological formula
sensory evaluation
