同山烧酒糟桃酥的研制  

Development of Walnut Cake with Tongshan Shochu Distiller’s Grains

作　　者：朱慧静 王允祥 王贺 范丽 Zhu Huijing;Wang Yunxiang;Wang He;Fan Li(Jiyang College,Zhejiang A&F University,Zhuji 311800,China)

机构地区：[1]浙江农林大学暨阳学院

出　　处：《现代食品》2019年第18期119-123,共5页Modern Food

基　　金：2017年绍兴市大学生科技创新项目(编号:SXSDC201731)

摘　　要：以酒糟粉、泡打粉、白砂糖、起酥油和鸡蛋为主要原料,采用D-最优混料实验设计方案,研究不同原料复配比例对酒糟桃酥感官评定的影响,建立复配比例与酒糟桃酥感官评定之间的回归模型。获得最佳酒糟桃酥配方为:酒糟粉9.32%,低筋面粉93.09%,泡打粉2.96%,白砂糖46.40%,起酥油48.23%,鸡蛋26%。Using the distiller’s powder,baking powder,white sugar,shortening and eggs as the main raw materials,the D-optimal mixing test design scheme was used to study the effect of the ratio of different raw materials on the sensory evaluation of distiller’s walnut cake,and establish the proportion of compounding.The regression model between the sensory evaluation of the distiller’s grains and walnut cake was obtained.The formula of the best distiller’s grains were distiller’s grains powder 9.32%,low-gluten flour 93.09%,baking powder 2.96%,white sugar 46.40%,shortening 48.23%,eggs 26%.

关 键 词：酒糟粉 桃酥 感官评定 D-最优混料设计 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]