黑芝麻酥糖的工艺优化研究  

Optimization of the Technology for Crispy Candy with Black Sesames

作　　者：张献领[1,2] 杜先锋[1] 王丽[2] 翟立公[2] 鲍慧云 ZHANG Xianling DO Xianfeng WANG Li ZHAI Ligong BAO Huiyun(College of Tea ＆ Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, China School of Food and Drugs, Anhui Science and Technology University, Fangyang 233100, Anhui, China)

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036 [2]安徽科技学院食品药品学院,安徽凤阳233100

出　　处：《四川旅游学院学报》2017年第3期22-25,41,共5页Journal of Sichuan Tourism University

基　　金：安徽科技学院农产品加工与贮藏工程重点学科项目的研究成果;项目编号:AKZDXK2015B04

摘　　要：通过单因素、感官评价和正交试验对黑芝麻酥糖的制作工艺及质构进行分析。结果表明:黑芝麻酥糖的最佳配方为黑芝麻与花生仁的配比为4∶1,核桃仁添加量5g,水添加量45m L,麦芽糖添加量25g,白砂糖添加量12g。酥糖中麦芽糖的添加量25g时对酥糖的硬度、黏性、咀嚼性有很大的影响,而对其弹性基本无影响。This study aims to find the optimal formula and texture of crispy candy with black sesames through single-factor experiments, sensory evaluation and orthogonal tests. The findings suggest that the optimal ratio of black sesames to peanuts is four to one with 5g walnuts, 45 mlwater, 25 g maltose and 12g sugar, and that 25g maltose exerts great influence on the viscosity, hardness, chewiness of the candy, but little influence on its re- silience.

关 键 词：黑芝麻 质构 工艺配方 酥糖 

分 类 号：TS972[轻工技术与工程]