海藻糖在川式葱油酥饼皮中的运用研究  

On the Application of Trehalose in Sichuanese Shallot Pastry

作　　者：徐向波[1] 尤香玲 周航[1] 胡茂芩 XU Xiangbo;YOU Xiangling;ZHOU Hang;HU Maoqin(Sichuan Tourism University, Chengdu 610100, Sichuan, China;Chengdu University, Chengdu 610000, Sichuan, China)

机构地区：[1]四川旅游学院,四川成都610100 [2]成都大学,四川成都610000

出　　处：《四川旅游学院学报》2021年第3期19-21,共3页Journal of Sichuan Tourism University

基　　金：四川旅游学院校级科研项目“海藻糖对川式葱油酥品质改良研究”,项目编号:19SCTUZY06;四川省教育厅重点项目“功能性甜味剂的烘焙特性及在烘焙产品中的应用研究”,编号:18ZA0363。

摘　　要：为了探究海藻糖对中式酥皮的品质影响,将海藻糖添加到川式葱油酥饼皮中,运用单因素实验和正交试验,采用感官鉴评的方法,确定最优配方为:中筋粉100g、海藻糖15g、猪油30g、水58g、油酥面比例65∶35。以上火190℃,下火175℃,烘烤14min。在此配方和条件下制作的川式葱油酥饼皮外形完整、色泽金黄、均匀、口感酥脆,品质最佳。In order to explore the influence of trehalose on the quality of Chinese pastry,trehalose was added to Sichuanese shallot pastry,and the optimal formula was determined by single factor test and orthogonal test,using the method of sensory evaluation.The optimal formula was as follows:medium gluten flour 100g,trehalose 15g,lard 30g,water 58g,and the ratio of pastry 65g to 35g.The above heat was 190℃,the lower heat was 175℃,and the baking time was 14min.The Sichuanese shallot pastry made under this formula and condition is complete in appearance,golden in color,uniform and crispy in taste,with the best quality.

关 键 词：海藻糖 酥皮 正交试验 

分 类 号：TS972[轻工技术与工程]