新型抹茶牛轧糖的制备工艺研究  

Study on Production Technology of New Matcha Nougat

作　　者：张齐 翟立公 丁志刚 桑宏庆 ZHANG Qi;ZHAI Ligong;DING Zhigang;SANG Hongqing(College of Food Engineering,Anhui Science and Technology University,Chuzhou,Anhui 233100,China)

机构地区：[1]安徽科技学院食品工程学院,安徽滁州233100

出　　处：《农产品加工》2020年第5期30-33,共4页Farm Products Processing

基　　金：安徽科技学院人才引进计划项目(SPYJ201902)。

摘　　要：为提高传统牛轧糖的营养特性,同时降低牛轧糖的热量值。以抹茶粉为主要原料,以木糖醇代替传统白砂糖,以脱脂乳粉、花生仁、黄油等为辅料,制备一种营养健康的新型抹茶牛轧糖。通过单因素试验和正交试验,以感官评价为指标,确定牛轧糖的最佳制备工艺条件为木糖醇与麦芽糖浆质量比1∶5,抹茶粉添加量20%,蛋清添加量10%,黄油添加量4%。该工艺条件下制备的牛轧糖咀嚼性好、色泽光亮、抹茶风味明显、低脂且营养健康。In order to improve the nutritional characteristics and reduced the calorific value of traditional nougat.In this paper,a new kind of nutritious and healthy matcha nougat was prepared by replacing traditional white sugar with xylitol and processing accessories such as skim milk powder,peanut kernel and butter.Through the single factor and orthogonal experiment,the best preparation conditions for matcha nougat were determined using sensory evaluation as experimental indicators:xylitol and maltose syrup quality ratio 1∶5,adding 20%of matcha powder,egg whites 10%and butter should account for 4%.Under the conditions of this process,the matcha nougat prepared had good chewing properties,bright color,obvious flavor,low fat and healthy nutrition.

关 键 词：抹茶粉 木糖醇 脱脂乳粉 蛋清 黄油 牛轧糖 

分 类 号：TS246.5[轻工技术与工程—制糖工程]