市售雪花酥的品质评价  

Quality Analysis of Commercial Snow Souffle

作　　者：古明亮 GU Mingliang(Sichuan Maohua Food Co.,Ltd/Sichuan Provincial Research Center of Engineering and Technology for Leisure Candy and Pastry/Sichuan International Science and Technology Cooperation Base for Candy and Baking Food,Meishan 620038 Sichuan,China)

机构地区：[1]四川茂华食品有限公司/四川省休闲糖果糕点工程技术研究中心/糖果与烘焙食品四川省国际科技合作基地,四川眉山620038

出　　处：《粮食加工》2020年第5期74-78,共5页Grain Processing

基　　金：四川省重点技术创新项目(2018MS00046);2020年四川省省级工业发展资金-技术创新项目“新型糕点食品重大关键核心技术创新与产业化”。

摘　　要：为对雪花酥品质进行分析,以10个品牌市售雪花酥为实验材料,测定分析其感官品质、酸价、过氧化值、铝、铅、丙二醇、菌落总数、大肠菌群、霉菌、沙门氏菌及金黄色葡萄球菌等指标。结果表明:雪花酥感官评定中形态、色泽、组织、滋味和口感四个因素的权重分别为25%、10%、30%、35%,10个样品感官评分从高到低排序为:H>C>G>F>J>I>E>D>B>A。10个样品中酸价、过氧化值、铝、铅、丙二醇、菌落总数、大肠菌群、霉菌、沙门氏菌、金黄色葡萄球菌等指标均符合标准规定。In order to analyze the quality of snow souffle,ten brands of commercial roasted snow souffle were evaluated for their sensory, acid value, peroxide value, lead, aluminum, propylene glycol, aerobic plate count, co-liform, moulds, salmonella and staphylococcus aureus.The results showed that snow souffle sensory evaluation in the form, colour, organization, taste and smell,organization of four factors weights were 25%,10%,30%,35% re-spectively.the sensory evaluation levels of snow souffle,the rating levels by the lower power is:H >C>G>F>J>I>E>D>B>A.The acid value, peroxide value, lead, aluminum, propylene glycol, aerobic plate count, coliform, moulds,salmonella and staphylococcus aureus conform to the natilnal standard.

关 键 词：雪花酥 品质 评价 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]