响应面优化黑苦荞粉闪电泡芙配方工艺  

Formulation and Process Optimization of Black Tartary Buckwheat Powder Lightning Puff

作　　者：朱镇华 张小香 陶斌鑫 陈韬[1] 钟志惠[1] ZHU Zhenhua;ZHANG Xiaoxiang;TAO Binxin;CHEN Tao;ZHONG Zhihui(Sichuan Tourism College,Chengdu,Sichuan 610100,China)

机构地区：[1]四川旅游学院,四川成都610100

出　　处：《农产品加工》2024年第9期41-46,共6页Farm Products Processing

基　　金：川菜工业化四川省高等学校工程研究中心项目“青花椒慕斯(沙棘汁淋面)配青稞饼干系列产品研发及工业化生产”(GCZX22-12);川菜发展研究中心项目“醪糟风味的青稞面包研发及工艺优化”(CC22Z28);四川旅游学院校级科研项目“醪糟风味高原特色烘焙产品的研发及工艺优化”(2022SCTUZD14);四川旅游学院校级科研团队“烘焙食品开发与应用研究”(19SCTUTY06);川菜人工重点实验室项目(CR23Z25,CR23Z08,CR23Z18);川藏智慧旅游工程中心项目“川藏旅游线上姜黄牦牛肉黑青稞糖醇饼干系列产品的研发”(ZLGC2022b07)。

摘　　要：以黑苦荞粉、低筋面粉、黄油、鸡蛋液、牛奶等为原材料,研制一款黑苦荞粉闪电泡芙。通过单因素试验,研究黑苦荞粉用量、鸡蛋液用量、黄油用量、烘烤温度对闪电泡芙的品质影响。再结合响应面试验,以感官评分、质构测定、比容测定为评价指标,对普通闪电泡芙配方进行创新研究。通过试验得出黑苦荞粉闪电泡芙的最优配方中各组分的用量为低筋面粉85 g,黑苦荞粉15 g,水100 g,牛奶70 g,黄油85 g,白砂糖10 g,食盐2 g,鸡蛋液105 g,烘烤温度165℃,烘烤时间30 min,在此条件下制作的黑苦荞粉闪电泡芙外形完整、色泽金黄、口感酥脆、香味浓郁、内部空洞较大、絮状物少、品质最佳。In order to prepare a black bitter nourishing powder lightning puff,the black nourishing powder was added to the puff.Through single factor experiment,the effects of the amount of the black bitter nourishing powder,the amount of egg,the amount of butter and the baking temperature on the quality of lightning puff were studied.Combined with orthogonal experiment,the formula of common lightning puff was innovated with sensory score,texture determination and specific volume determination as evaluation indexes.The optimum formula of black bitter nourishing powder lightning puff was obtained through experiments:low gluten flour 85 g,bitter powder 15 g,water 100 g,milk 70 g,butter 85 g,sugar 10 g,salt 2 g,egg 100 g,baking temperature 165℃,baking for 30 min.The black bitter powder lightning puff made under this condition had complete shape,golden color,crispy taste,rich flavor,large internal cavity few flocs and the best quality.

关 键 词：黑苦荞 闪电泡芙 响应面试验 感官评分 质构测定 

分 类 号：TS201.1[轻工技术与工程—食品科学]