抹茶味花生蔓越莓牛轧糖的工艺研究  

A study on technology of peanut and cranberry nougat with matcha-flavor

作　　者：王延华[1] 常澍 周霞[1] 田伟[1] 张淼 WANG Yanhua;CHANG Shu;ZHOU Xia;TIAN Wei;ZHANG Miao(Haidu College, Qingdao Agricultural University, Yantai, Shandong 265200, China)

机构地区：[1]青岛农业大学海都学院,山东烟台265200

出　　处：《美食研究》2021年第1期68-70,共3页Journal of Researches on Dietetic Science and Culture

基　　金：山东省大学生创新训练项目(S202013997009);山东省艺术教育专项课题(ZY20201239);青岛农业大学教学改革课题(JY201916)。

摘　　要：以棉花糖、奶粉、黄油为主要原料,抹茶粉、花生、蔓越莓为辅料,采用感官评定为参考指标,通过单因素试验和正交试验,确定抹茶味花生蔓越莓牛轧糖的最佳生产工艺条件。试验结果为:当棉花糖用量为100 g、黄油用量为30 g、奶粉用量为40 g、抹茶粉用量为6 g、花生用量为50 g、蔓越莓用量为10 g、熬制时间为1.5 min时,所生产的牛轧糖具有抹茶特有的淡香味,糖体甜而不腻,软硬程度适中,咀嚼性好,口感最佳。经微生物的检测其指标符合国家规定的标准。With marshmallow,milk powder,butter as the main raw materials,matcha powder,peanuts,cranberry as auxiliary materials,and sensory evaluation as the reference index,the optimal production conditions for matcha-flavored peanut cranberry nougat was determined through single factor and orthogonal tests.The results showed that 100 g of marshmallow,30 g of butter,40 g of milk powder,6 g of matcha powder,50 g of peanuts,10 g of cranberry with 1.5 min of cooking time could produce the nougat with unique light flavor of matcha,sweet but not greasy body,moderate hardness,good chewiness,and the best taste.

关 键 词：牛轧糖 抹茶 加工工艺 

分 类 号：TS972.123.9[轻工技术与工程]