沙琪玛生产配方的优化研究  

Optimization on the formula of Sachima

作　　者：李三宝[1] 崔春[1] 赵谋明[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2012年第9期313-315,349,共4页Science and Technology of Food Industry

基　　金：粤港关键领域重点突破项目(2009A020700002);广东省教育部产学研结合项目(2009B090600120)

摘　　要：通过减少鸡蛋液,添加全蛋粉、磷脂酶A2和水溶性焦糖色素对沙琪玛生产配方进行优化研究。按照配方质量比,通过单因素和正交分析实验得到最佳配方:高筋面粉59.20%、鸡蛋液36.42%、全蛋粉1.82%、磷脂酶A20.01%和水溶性焦糖色素2.55%;通过该配方生产出沙琪玛的风味与原配方一致。That reducing the dosage of eggs and adding whole egg powder,PLA2 and soluble caramel pigments were studied to opitimize the formula of Sachima.According to the weight ratio,the recipe was optimized as follows by single factor and orthogonal experiments：high protein flour 59.20%,egg 36.42%,and whole egg powder 1.82%,PLA2 0.01% and soluble caramel pigments 2.55%,producing the similar quality with Sachima which was produced with the former formula.

关 键 词：沙琪玛 感官评定 加速破坏实验 正交实验 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]