板栗沙琪玛的研制及品质分析  

Development and Quality Analysis of Chinese Chestnut Sachima

作　　者：靳羽慧 刘畅 刘森杰 张园园 JIN Yuhui;LIU Chang;LIU Senjie;ZHANG Yuanyuan(College of Food Science and Engineering,Xinyang Agriculture and Forestry University,Xinyang 464000)

机构地区：[1]信阳农林学院食品科学与工程学院,信阳464000

出　　处：《食品工业》2025年第1期50-54,共5页The Food Industry

基　　金：信阳农林学院青年教师科研基金项目(QN2021029)。

摘　　要：试验以板栗为主要材料,制作板栗沙琪玛。选取板栗粉添加量、鸡蛋液添加量、谷阮粉添加量、泡打粉添加量及油炸时间作为单因素,以感官评分和质构特性为评价指标,通过单因素试验,确定板栗沙琪玛最佳制作工艺条件,并进行品质分析。结果表明,板栗沙琪玛的最优制作条件为板栗粉添加量8%、鸡蛋添加量70%、泡打粉添加量1.5%、谷朊粉添加量15%、油炸时间50 s。与市售沙琪玛相比,板栗沙琪玛硬度、咀嚼性、膨化性能与市售沙琪玛相近,色泽略黄,总糖含量提升5.2%,蛋白质含量提升0.6%,脂肪含量降低4.2%。该条件下所制得的板栗沙琪玛成品营养均衡,色泽金黄,感官上滋味香甜,口感适宜,具有独特的板栗风味。Chinese chestnut was used as the main material to make Chinese chestnut Sachima.Select the amount of chestnut powder added,the amount of egg liquid added,the amount of corn flour added,the amount of baking powder added,and the frying time as single factors.With sensory scores and texture characteristics as evaluation indicators,the best processing condition of Chinese chestnut Sachima was determined through single factor test,and conduct quality analysis.The results showed that the optimum processing condition of Chinese chestnut Sachima was 8%Chinese chestnut powder,70%egg,1.5%baking powder,15%gluten powder and 50 s frying time.Compared with the market Sachima,the hardness,chewability and puffing performance of the chestnut Sachima were similar to the market Sachima,and the color was slightly yellow.The total sugar content increased by 5.2%,protein content increased by 0.6%,and fat content decreased by 4.2%.Under this condition,the finished chestnut Sachima product has balanced nutrition,golden color,sweet taste,suitable taste and unique chestnut flavor.

关 键 词：板栗 沙琪玛 工艺优化 品质分析 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]