银杏酥制作工艺的研究  

Research on the production process of ginkgo pastry

作　　者：夏婉琳 胡一帆 徐海祥[1] 姚芳[1] Xia Wanlin;Hu Yifang;Xu Haixiang;Yao Fang(Jiangsu Agri-animal Husbandry Vocational College,Taizhou 225300)

机构地区：[1]江苏农牧科技职业学院,泰州225300

出　　处：《粮食与食品工业》2024年第6期46-52,共7页Cereal & Food Industry

基　　金：学校科研项目“功能性银杏多肽的生物合成及产品开发”(NSF2022ZR10)。

摘　　要：本试验以低筋及中筋面粉、银杏粉、绵白糖和猪油等为主要原料,探究了银杏酥的制作工艺。以感官品质为评价指标,通过单因素试验分析了银杏粉用量、绵白糖用量、猪油用量、中筋面粉用量以及烘烤面火温度、底火温度和烘烤时间对产品感官品质的影响,并通过正交试验对配方及工艺参数进行了优化。结果表明:银杏酥的最佳配方及工艺参数条件为水油皮(中筋面粉144 g、猪油67 g、绵白糖36 g、水84 g、银杏粉7.4 g)、油酥(低筋面粉120 g、猪油60 g、银杏粉2.4 g)、馅料(红豆沙120 g、银杏粉180 g),烘烤温度(面火/底火)190℃/185℃,烘烤时间30 min。按照这个工艺制作的银杏酥成品表皮酥香,内馅香酥软糯,组织结构层次分明,银杏风味浓郁,感官评分最高。同时具有银杏的保健功能,且符合糕点类产品国家标准规定。This study explored the processing technology of ginkgo pastry by using low and medium gluten flour,ginkgo powder,soft white sugar,and lard as the main raw materials.Using sensory quality as the evaluation index,single factor experiments and orthogonal experiments were conducted.The optimal processing technology for obtaining ginkgo pastry is as follows:water oil skin(144 g medium gluten flour,67 g lard,36 g cotton sugar,84 g water,7.4 g ginkgo powder);pastry(120 g low gluten flour,60 g lard,2.4 g ginkgo powder);filling(120 g red bean soup,180 g gingko powder).Ginkgo powder and other raw materials were mixed,kneaded,rolled,filled,and brushed with egg liquid,and finally the product were baked at 190℃/185℃(top/bottom)and 30 minutes after finishing and shaping.The finished product of ginkgo pastry made by this process had a crispy and fragrant skin,soft and sticky filling,clear organizational structure,a rich flavor of ginkgo,and.the highest sensory score.It also had the health benefits of ginkgo and conformed to the national standards for pastry product.

关 键 词：银杏 猪油 酥性糕点 工艺 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]