抹茶泡芙的配方及保脆性研究  

Study on the Formulation and Crispness Retention of Matcha Puffs

作　　者：李琴[1] 李红涛[1] 张丽芳[1] 雷羽西 LI Qin;LI Hong-tao;ZHANG Li-fang;LEI Yu-xi(School of Food Engineering,Jiangsu Food&Pharmaceutical Science College,Huai'an 223003,Jiangsu,China)

机构地区：[1]江苏食品药品职业技术学院食品学院,江苏淮安223003

出　　处：《江苏调味副食品》2022年第4期25-29,共5页Jiangsu Condiment and Subsidiary Food

基　　金：江苏省高职院校教师专业带头人高端研修项目(苏高职培函〔2021〕20号);国家级职业教育教师教学创新团队课题(ZI2021070104)。

摘　　要：采用冷冻面团法制作抹茶泡芙。以外形和比体积为评价指标,研究抹茶粉、海藻糖、蛋液、黄油的添加量以及面糊煮制温度对泡芙品质的影响。同时,研究泡芙盖皮中海藻糖的添加量对产品硬度和酥脆性的影响。通过单因素实验和正交试验,确定了泡芙面糊的最佳煮制温度为95℃;泡芙面糊的最佳配方为低筋面粉100%、抹茶粉6%、泡打粉1.5%、海藻糖4%、黄油60%、水170%、蛋液210%;泡芙盖皮配方为低筋面粉100%、糖粉50%(白砂糖20%、海藻糖30%)、黄油75%。按照以上配方和条件,使用冷冻面团制作抹茶泡芙,产品表皮金黄、内部翠绿、口感酥脆,抹茶风味明显。Matcha puffs are made with frozen dough.Using shape and specific volume as evaluation indexes,the effects of the addition amount of matcha powder,trehalose,egg liquid and butter and the cooking temperature of batter on the quality of puffles were studied.At the same time,the influence of the amount of trehalose in the puff cover on the hardness and crispness of the product was studied.Through single factor experiment and orthogonal experiment,the optimum cooking temperature of the puff batter was determined to be 95℃.The best formula of the puff batter is 100%low gluten flour,6%matcha powder,1.5%baking powder,4%trehalose,60%butter,170%water and 210%egg mixture.The formula for the puff cover is 100%gluten flour,50%icing sugar(20%granulated sugar,30%trehalose)and 75%butter.According to the above recipe and conditions,the frozen dough is used to make matcha puffs.The skin of the products is golden,the inside is green,the taste is crisp and the matcha flavor is obvious.

关 键 词：抹茶 泡芙 配方 酥脆性 冷冻面团 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]