橄榄油制作黄桥烧饼工艺的研究  

Research on Processing Technology of Huangqiao Sesame Cakes with Olive Oil

作　　者：朱在勤[1] 周蒙蒙 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127 [2]福建第二轻工业学校,福建福州350000

出　　处：《美食研究》2015年第3期45-50,共6页Journal of Researches on Dietetic Science and Culture

摘　　要：采用感官检验与正交试验相结合的方法,确定橄榄油黄桥烧饼的最佳工艺为:酥心中橄榄油的最佳用量为面粉量的50%,面皮中橄榄油的最佳用量为面粉量的10%、水的最佳量为面粉量的65%、酵母最佳量为面粉量的1.5%,干油酥和酵面皮的最佳比例为5∶5,最适宜烤制温度为220℃,最适宜烤制时间为9min(生坯重量为22g),在此基础上设计了豆沙馅、肉松馅和萝卜丝馅三种馅心的配方。By combining sensory test and orthogonal test, the thesis obtained the optimal technology for mak- ing Huangqiao sesame cakes with olive oil： olive oil in crisp filling, 50% of the amount of wheat flour; olive oil in pastry, 10% of the amount of wheat flour; water, 65% of the amount of wheat flour; yeast, 1.5% of the amount of wheat flour; proportion between dry shortening and fermented pastry, 5：5; baking temperature, 220℃; baking time, 9min （for green body of 22g）. Based on the above findings, formulas were designed for three kinds of fillings ： sweetened bean paste filling, dried meat flakes filling and turnip shreds filling

关 键 词：橄榄油 黄桥烧饼 最佳用量 正交试验 感官评价 

分 类 号：TS972[轻工技术与工程]