摘要
以文冠果花为原料,以糯米粉、木糖醇、扁桃仁为馅料,以银杏粉和面粉为酥皮,对文冠果鲜花饼配方进行优化,采用质构测定、感官评定的方法对文冠果鲜花饼的最佳工艺配方进行探究。结果表明:文冠果鲜花饼最佳配方为饼皮中水油皮每100 g面粉添加15 g大豆油、15 g白砂糖、10 g银杏粉,水油皮和干油酥质量比为3∶2,馅料中每100 g糯米粉添加20 g木糖醇、15 g扁桃仁碎、30 g文冠果花。按照此工艺配方制作的文冠果鲜花饼外观金黄、口感酥脆。
With Xanthoceras sorbifolia flowers,glutinous rice flour,xylitol,and almonds as raw materials for fillings,and ginkgo powder and flour as raw materials for meringues,the recipe of X.sorbifolia flower cake was optimized,and the yielded cake was evaluated by texture testing and sensory scoring.The results showed that the bets recipe was as follows:the mixture of water-oiled crust(15 g soybean oil,15 g white granulated sugar,and 10 g ginkgo powder mixed with 100 g flour)and dry pastry at the mass ratio of 3∶2 as meringues,and the mixture of 100 g glutinous rice flour with 20 g xylitol,15 g crushed almonds,and 30 g X.sorbifolia flowers as fillings.The resultant flower cake was golden and crisp.
作者
慈澄
李婷婷
吴彩娥
范龚健
丛凯平
李守科
朱亮庆
CI Cheng;LI Ting-ting;WU Cai-e;FAN Gong-jian;CONG Kai-ping;LI Shou-ke;ZHU Liang-qing(College of Light Industry and Food Science,Nanjing Forestry University,Nanjing 210037,Jiangsu,China;Shandong Woqi Rural Revitalization Industry Development Co.,Ltd.,Weifang 261000,Shandong,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第17期94-99,共6页
Food Research and Development
基金
江苏省科技项目(XZ-SZ201929)。
关键词
文冠果花
鲜花饼
质构分析
感官评价
正交试验
Xanthoceras sorbifolia flower
flower cakes
texture analysis
sensory evaluation
orthogonal test
