小麦糊粉层沙琪玛的研制  

The Development of Aleurone Layer Shaqima

作　　者：李安琦 陈权权 蒋华彬 何晓勇 LI Anqi;CHEN Quanquan;JIANG Huabin;HE Xiaoyong(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou,He'nan 450000,China)

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州450000

出　　处：《农产品加工》2024年第19期26-29,33,共5页Farm Products Processing

基　　金：河南省大学生创新创业训练计划项目(202212746022)。

摘　　要：以小麦糊粉层、高筋面粉为主要原料制作小麦糊粉层沙琪玛,以感官评价为主要参考指标,采用单因素试验与正交试验确定最佳的工艺配方。结果表明,以高筋面粉100 g为基准,鸡蛋用量60 g,油炸时间50 s,小麦糊粉层用量24 g,谷朊粉用量6 g为小麦糊粉层沙琪玛最佳的工艺配方。在此工艺下制作出来的沙琪玛形态完整,表面呈淡黄色,蛋香浓郁,组织稳定,口感疏松,感官评分最高。The wheat aleurone layer Shaqima was prepared with wheat aleurone layer,high-gluten flour.And sensory evaluation was the main reference index,the best technological formula was optimized by single factor test and orthogonal test.The results showed that the best technological formula of aleurone layer Shaqima were as follows:on the basis of 100 g high-gluten flour,egg addition amount 60 g,frying time 50 s,aleurone layer addition amount 24 g,gluten addition amount 6 g.The Shaqima under this process had a complete shape,a pale yellow surface,rich egg aroma,stable tissue,loose taste,and the highest sensory score.

关 键 词：沙琪玛 小麦糊粉层 感官评分 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]