板栗柠檬酥皮泡芙的研制  

Development of Chestnut and Lemon Crispy Puff

作　　者：陈秋怡 刘晓媛 邵颖[1] 刘畅 刘晴 CHEN Qiuyi;LIU Xiaoyuan;SHAO Ying;LIU Chang;LIU Qing(Xinyang Agriculture and Forestry University,Xinyang 464000)

机构地区：[1]信阳农林学院,信阳464000

出　　处：《食品工业》2023年第7期15-18,共4页The Food Industry

摘　　要：为提高泡芙的营养价值、改善滋味,此试验以板栗、柠檬、黄油、低筋面粉等为主要原料开发一款风味独特的泡芙新产品。通过单因素试验,研究板栗粉、糖粉、黄油的添加量对板栗柠檬酥皮泡芙感官品质的影响。在此基础上,以产品的感官评分以及质构特性为评价标准,采用正交试验优化板栗柠檬酥皮泡芙的工艺配方,最后对产品质量进行理化检测。结果表明:当板栗粉添加量为40%,糖粉添加量为30%,黄油添加量为80%时,产品感官评分为92分,弹性最大,为14.14±0.5 mm,硬度和咀嚼性适中,且分别为1.5±0.02 N,6.73±0.25 mJ。此时的产品酥皮酥脆金黄,内料清香可口,具有浓郁的板栗风味,理化指标符合相关标准,是一款品质较佳的新型泡芙产品。In order to improve the nutritional value of puffs and to improve the taste,a new product with unique flavor was developed in this experiment with chestnut,lemon,butter and low-gluten flour as the main raw materials.Through single factor experiment,the effects of the addition amount of chestnut powder,sugar powder and butter on the senses evaluation of the finished product were studied.On this basis,taking sensory score and texture characteristics of the product as evaluation criteria,orthogonal test was used to optimize the technological formula of chestnut lemon puff.Finally,the product quality was tested.The results showed that sensory score was 92 points,the highest elasticity was 14.14±0.5 mm,and the hardness and masticability were 1.5±0.02 N and 6.73±0.25 mJ,respectively,when the additive amount of chestnut powder was 40%,sugar powder was 30%and butter was 80%.At this time,the product is crispy,golden and delicious,and has a strong chestnut flavor.The physical and chemical indexes meet relevant standards.It is a new puff product with good quality.

关 键 词：板栗 正交优化 酥皮泡芙 感官评价 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]