槐花酥饼加工工艺研究  

Study on Processing Technology of Sophora japonic Shortcake

作　　者：孙娜[1] 朱秀娟[1] 王华[1] 胡文斌[1] SUN Na;ZHU Xiu-juan;WANG Hua;HU Wen-bin(Department of Agriculture and Forestry Technology,Longnan Normal College,Longnan 742500,Gansu,China)

机构地区：[1]陇南师范高等专科学校农林技术学院

出　　处：《食品研究与开发》2019年第22期145-150,共6页Food Research and Development

基　　金：陇南师范高等专科学校校级教学改革项目(JXGG201720)

摘　　要：在前期试验基础上,选用高、低筋面粉、谷朊粉、菜籽油、槐花等为主要原材料,以感官评价为响应值,利用Box-Behnken三因素三水平响应面设计进行试验,确定槐花酥饼最佳加工工艺。结果表明:水油皮最佳配方为混合面粉添加量54.7%、油添加量22%、水添加量22.4%;油酥皮最佳配方为低筋面粉添加量68.8%、油添加量28.2%、白砂糖添加量3.0%;。按照此工艺配方,研制出一款外表金黄、口感酥脆软糯、具有槐花清香的新型酥饼。Wheat flour,rapeseed oil,Sophora japonica and sugar were selected as the main raw materials and sensory evaluation as response value.On the basis of previous experiments to determine the optimum processing technology of Sophora japonic shortcake using Box-Behnken three-factor three-level response surface design.The results showed that 54.7% of the mixed flour,22% of the oil and 22.4% of the water.The optimum formula of the pastry was 68.8% of low gluten flour,28.2% of oil and 3.0% of sugar.A kind of health shortcake was developed with golden appearance,crisp and soft waxytexture and refreshing fragrance of Sophora japonic according to the technological formula.

关 键 词：槐花 酥饼 水油皮 油酥皮 响应面 加工工艺 

分 类 号：TS2[轻工技术与工程—食品科学与工程]