香椿风味脆片的研制  

Development of Toona Sinensis Flavor Crispy Tablet

作　　者：郭卫芸[1] 刘优 李光辉[1] 王永辉 孙思胜[1] GUO Weiyun;LIU You;LI Guanghui;WANG Yonghui;SUN Sishen(Food and Pharmacy College,Xuchang University,Xuchang 461000,China)

机构地区：[1]许昌学院食品与药学院,河南许昌461000

出　　处：《许昌学院学报》2022年第2期76-82,共7页Journal of Xuchang University

基　　金：河南省重大公益专项(201300110300);河南省高等学校骨干教师项目(2019GGJS216)。

摘　　要：以香椿芽和小麦面粉为原料,采用感官评定和质构测定,通过单因素试验研究香椿、大豆油和食盐的添加对香椿风味脆片的影响,并以产品的脆度和感官评分为响应值设计响应面试验,优化确定香椿风味脆片的配方.结果发现最优配方为:小麦面粉20.00 g、香椿嫩芽13.18 g、大豆油3.15 g、食盐0.48 g、糖粉2.00 g、碳酸氢钠0.06 g、水3.00 g,调制好的面团经过分割、定型后在160℃下焙烤4 min,经测定,所得产品脆度为8.90 N,感官评分为90.80分.In this paper,fresh Toona sinensis sprouts and wheat flour were used as raw materials,sensory evaluation combined with texture determination method.Through single factor test,the amount of Toona sinensis,edible vegetable oil and salt were determined as response factors,and crispness and sensory score were taken as response values.The results show that the optimal formula of Toona flavor crisps is as follows:wheat flour 20 g,Toona sinensis sprout 13.18 g,edible vegetable oil 3.15 g,salt 0.48 g,sugar 2 g,sodium bicarbonate 0.06 g,water 3 g.the prepared dough is divided and shaped,and then baked at 160℃ for 4 min.Under these conditions,the product obtained is 8.90 n in brittleness and 90.80 in sensory evaluation.

关 键 词：香椿 脆片 感官评定 质构测定 响应面试验 

分 类 号：TS959.9[轻工技术与工程]