超微辣木粉青稞桃酥的研制与配方优化  

On the Production and Formula Optimization of Superfine Moringa Powder and Highland Barley Walnut Cake

作　　者：陈艳秋 尤香玲 徐向波[1] CHEN Yan-qiu;YOU Xiang-ling;XU Xiang-bo(Sichuan Tourism College,Chengdu 610100,Sichuan,China)

机构地区：[1]四川旅游学院,四川成都610100

出　　处：《江苏调味副食品》2022年第2期8-10,共3页Jiangsu Condiment and Subsidiary Food

基　　金：四川旅游学院校级科研项目(2020SCTU62);四川旅游学院科研创新团队项目(19SCTUTY06)。

摘　　要：在传统桃酥配方中添加超微辣木粉、青稞粉,研制一款营养丰富且高膳食纤维的桃酥。超微辣木粉青稞桃酥的最佳配方为小麦粉30 g、青稞粉70 g、糖粉50 g、猪油60 g、辣木粉5 g、鸡蛋20 g、臭粉0.6 g、小苏打1.2 g,以上火190℃、下火165℃烘烤14 min。在此条件下制作的桃酥色泽均匀、外形完整、口感酥松、香味浓郁。Superfine moringa powder and highland barley powder were added into the traditional walnut cake formula to develop a walnut cake with rich nutrition and high dietary fiber.The optimal formula of superfine moringa powder and highland barley walnut cake was 30 g wheat flour,70 g highland barley powder,50 g sugar powder,60 g lard,5 g moringa powder,20 g egg,0.6 g skunky powder and 1.2 g baking soda,which were baked at 190℃and 165℃for 14 min under fire.Under these conditions,the walnut cake was made with uniform color,complete shape,crisp taste and strong fragrance.

关 键 词：辣木粉 青稞粉 桃酥 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]