青稞沙琪玛制作工艺研究  

Study on the Processing Technology of Highland Barley Sachima

作　　者：次旦卓玛 张文会 于翠翠 Cidanzhuoma;ZHANG Wenhui;YU Cuicui(Tibet Agu Xingba Agricultural Products Development Co.,Ltd.,Shigatse 857000,China;Institute of Agricultural Product Development and Food Science,Lhasa 850000,China)

机构地区：[1]西藏阿古邢巴农产品开发有限责任公司,西藏日喀则857000 [2]西藏自治区农牧科学院农产品开发与食品科学研究所,西藏拉萨850000

出　　处：《现代食品》2022年第17期111-115,共5页Modern Food

基　　金：西藏自治区日喀则市桑珠孜区科技项目“沙琪玛及青稞代餐粉加工技术研究”;国家现代农业(大麦、青稞)产业技术体系建设经费项目(CARS-05)。

摘　　要：本文以青稞粉、高筋粉、面筋粉和鸡蛋等为主要原料制作青稞沙琪玛,以感官评价为指标,通过单因素试验及正交试验确定最佳的青稞粉添加量、鸡蛋添加量、泡打粉与碳酸氢铵添加量、发酵时间及油炸时间。试验结果表明,青稞沙琪玛最佳制作工艺条件为青稞粉添加量30%,鸡蛋添加量50%,泡打粉及碳酸氢铵添加量1.3 g+1.3 g,在40℃条件下第1次与第2次醒发时间均为1.5 h,油炸时间为60 s,在此条件下制作的青稞沙琪玛感官评分最高。本试验可为青稞休闲食品的开发提供理论依据。In this paper, the main raw materials are highland barley flour, high gluten powder, gluten flour, eggs etc.Sachima is made with the sensory evaluation as the index, through single factor test and orthogonal test, the addition amount of highland barley powder, egg, baking powder and ammonium bicarbonate powder, fermentation time and frying time were determined. The results showed that the optimum processing conditions of highland barley Sachima were 30% of highland barley powder, 50% of eggs, 1.3 g+1.3 g of baking powder and ammonium bicarbonate powder, and 1.5 h of first and second awakening time at 40 ℃, the time of frying was 60 seconds, under which the sensory score of Sachima was the highest. The experiment can provide a theoretical basis for the development of highland barley leisure food.

关 键 词：青稞 沙琪玛 加工工艺 感官评价 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]