板栗苞芦松的研发与制作  

Research and Production of Chestnut Bud Reed Pine

作　　者：王娜 黄文祥 刘煦 张莹莹 WANG Na;HUANG Wenxiang;LIU Xu;ZHANG Yingying(Huangshan University,Huangshan 245041,China)

机构地区：[1]黄山学院,安徽黄山245041

出　　处：《现代食品》2024年第3期66-68,72,共4页Modern Food

基　　金：大学生创新创业项目(2210375067);大学生创新创业项目(2210375134);黄山市社会科学创新发展研究课题(2023137);安徽省高校人文社会科学一般研究项目(SKHS2020B05)。

摘　　要：苞芦松味道清香松脆,是休宁县当地传统特色小吃,宜作茶食及佐餐食品,是一种适合养生的美味杂粮食品。为传承与创新传统美食,做出美味的板栗苞芦松。本文以苞芦粉和板栗粉为原料,在单因素实验的基础上,通过正交实验,以感官评价为评分指标,优化板栗苞芦松的制作工艺。结果表明,最优配比为苞芦粉与板栗粉添加量之比7∶3,即苞芦粉70 g,板栗粉为30 g,水350 g,白糖8 g,芝麻8 g。将板栗和苞芦松结合做出一款板栗苞芦松产品,能够继承和发展舌尖上的传统美食,让优秀的农副产品拥有更广阔的发展空间。Bud reed pine has a fragrant and crispy taste,making it a traditional snack in Xiuning county.It is suitable for tea and as a side dish,and is a delicious food suitable for health preservation.To inherit and innovate traditional cuisine,we create delicious chestnut bud reed pine.This article uses reed powder and chestnut powder as raw materials,and based on single factor experiments,optimizes the production process of chestnut bud reed pine through orthogonal experiments and sensory evaluation as evaluation indicators.The results showed that the optimal ratio was a ratio of 7∶3 between the addition of reed powder and chestnut powder,which was 70 g of reed powder,30 g of chestnut powder,350 g of water,and 8 g of sugar,and 8 g of sesame.Combining chestnut and reed pine to create a chestnut bud reed pine product can inherit and develop traditional cuisine on the tongue,allowing excellent agricultural and sideline products to have broader development space.

关 键 词：苞芦松 板栗 单因素实验 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]