蔓越莓核桃牛轧糖的研制  

Development of Cranberry and Walnut Nougat

作　　者：张文莉 苗敬芝[1,2] 秦杰[1,2] 张建萍[1,2] ZHANG Wenli;MIAO Jingzhi;QIN Jie;ZHANG Jianping(College of Food(Biological)Engineering,Xuzhou University of Technology,Xuzhou,Jiangsu 221018,China;Jiangsu Key Construction Laboratory of Food Resources Development and Quality Safe,Xuzhou University of Technology,Xuzhou,Jiangsu 221018,China)

机构地区：[1]徐州工程学院食品(生物)工程学院,江苏徐州221018 [2]徐州工程学院江苏省食品资源开发与质量安全重点建设实验室,江苏徐州221018

出　　处：《农产品加工》2019年第21期1-4,共4页Farm Products Processing

基　　金：徐州工程学院校级青年项目（XKY2018250）;江苏省高校自然科学研究重大项目（15KJA180008）

摘　　要：为探究蔓越莓核桃牛轧糖的制作工艺,以蔓越莓、核桃仁、糖(细砂糖和水饴)为主要原料,鸡蛋白、黄油为辅料,以感官评价为标准,通过单因素试验和正交试验确定最优工艺配方(以总糖浆质量计)为细砂糖与水饴的质量比1∶5,蔓越莓核桃仁添加量60%,鸡蛋白添加量10%,黄油添加量12%,以此配方制作的蔓越莓核桃牛轧糖,感官评分最高,色泽鲜亮、香气自然、酸甜可口、软硬适中。To explore the processing technology of cranberry and walnut nougat,with cranberry,walnut kernel and sugars(white granulated sugar and starch syrup)as principal raw material,egg white and butter were used as auxiliary materials to prepare cranberry and walnut nougat.Sensory evaluation was used as evaluation criterion,the formula was determined by the single factor test and orthogonal test.The results showed that in terms of total syrup weight,the mass ratio of white granulated sugar to starch syrup was 1∶5,the amount of cranberry and walnut was 60%,the amount of albumen was 10%,the amount of butter was 12%.With this formula,the sensory evaluation score of the cranberry and walnut nougat was the highest,the color was bright,the aroma was natural,the taste was sweet and sour,as well as moderate hardness.

关 键 词：蔓越莓 核桃 牛轧糖 工艺配方 

分 类 号：TS244[轻工技术与工程—制糖工程]