苦荞叉烧酥工艺开发与品质研究  

Studies on Process Development and Quality ofBarbecued Pork Crisp by Buckwheat Flour

作　　者：王美[1] 修宇[1] 张琦[1] 

机构地区：[1]北京联合大学旅游学院,北京100101

出　　处：《四川烹饪高等专科学校学报》2012年第3期21-24,共4页

基　　金：国家级优秀烹饪实践教学团队资助项目

摘　　要：以苦荞为原料替代黄油酥中全部面粉,苦荞黄油酥与蛋水面配比试验,证明采用包裹技术进行苦荞叉烧酥工艺方法可行,成品品质能够被大众接受。苦荞叉烧酥L9(34)正交试验感官评价及极差分析表明,苦荞叉烧酥最优因素水平为:黄油酥300g,蛋水面350g,焙烤温度220℃,焙烤时间20min。The possibility of changing traditional barbecued pork crisp recipe from white flour into buckwheat flour is discussed in this paper.A new parcel skills also applied and feasible when considering using buckwheat butter paste and water paste.The results of food sensory evaluation and orthogonal test L9（34） indicates that the new recipe,using buckwheat flour to instead white flour,is popular.The best considerable recipe is using 300g buckwheat-butter paste and 350g water paste（baking temperature 220℃ within 20min）.

关 键 词：苦荞 叉烧酥 工艺开发 

分 类 号：TS972[轻工技术与工程]