传统桃酥配方的改良研究  

An Improvement of the Recipe of the Traditional Chinese Walnut Cookie

作　　者：王美[1] 修宇[1] 

机构地区：[1]北京联合大学旅游学院,北京100101

出　　处：《食品研究与开发》2010年第12期103-106,共4页Food Research and Development

摘　　要：传统中式点心桃酥因高油、高糖配方逐渐受到消费者的冷落。从改变主料配方入手,通过感官评价确定以玉米面、小米面、黄豆面替代面粉,以红糖替代绵白糖,以植物油替代动物脂的改良配方。配方为玉米面300 g,小米面150 g,黄豆面50 g,色拉油250 g,红砂糖200 g,鸡蛋100 g,小苏打8 g。新配方保持了传统桃酥质感酥脆,口味甘甜的特点,同时降低热量的供给,增加不饱和脂肪酸、纤维素、维生素、矿物质的含量,原料间蛋白质的营养价值得到互补,营养保健功效得到提高。Nowadays,the Chinese walnut cookie was ignored by consumers due to its overmuch oil and sugar contents.An improved recipe,which was using cornmeal,millet flour,and soy flour to instead of wheat flour and using brown sugar to replace soft white sugar,using plant oil to replace animal oil,was studied in this work by sensory evaluation.Perived recipe for the cornfmeal 300 g,millet flour 150 g,soy flour 50 g,salad oil 250 g,brown sugar 200 g,eggs 100 g,NaHCO3 8 g.The new recipe offered prolific nutrients（unsaturated fatty acids,fiber,vitamins and mineral） but lower calories than usual ones.It also has good taste in sweet and crisp feelings but in a more healthy way.

关 键 词：桃酥 配方 玉米面 感官评价 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]