山药乌梅酥制作工艺的研究  

Study on the Production Process of Yam Black Plum Cake

作　　者：尹依伊 董嘉琦 金雨迪 王雪冰 刘欣[1] YIN Yiyi;DONG Jiaqi;JIN Yudi;WANG Xuebing;LIU Xin(School of Life Engineering,Shenyang Institute of Technology,Fushun 113112,China)

机构地区：[1]沈阳工学院生命工程学院,辽宁抚顺113112

出　　处：《食品安全导刊》2023年第15期159-161,165,共4页China Food Safety Magazine

摘　　要：为了研究开发一种添加有山药和乌梅的低糖低脂酥饼,本文通过单因素和正交试验,确定山药乌梅酥的工艺配方。结果表明,山药乌梅酥的最优配方为山药粉65%、甘草汁45%、蔗糖20%、棕榈油40%,乌梅蜜饯3枚,在此配方下制作的山药乌梅酥表面金黄、色泽均匀、口感酥脆、酸甜可口以及断面层次清晰,具有独特香味。In order to study and develop a low sugar and low-fat pastry with yam and black plum added,this article determined the process formula of yam black plum pastry through single factor and orthogonal experiments.The results showed that the optimal formula for yam black plum pastry was yam powder 65%,licorice juice 45%,sucrose 20%,palm oil 40%,and three black plum candies.Under this formula,the yam black plum pastry had a golden surface,uniform color,crispy taste,sweet and sour taste,and clear cross-sectional layers,with a unique aroma.

关 键 词：山药 乌梅 甘草汁 酥饼 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]