| 黄粉虫桃酥的工艺配方 |
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| 引用本文： | 李汉臣,赵希艳,陈姣.黄粉虫桃酥的工艺配方[J].河北科技师范学院学报,2012(1):68-71. |
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| 作者姓名： | 李汉臣 赵希艳 陈姣 |
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| 作者单位： | 河北科技师范学院食品科技学院 |
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| 基金项目： | 河北省科技计划项目(项目编号:10221019);秦皇岛市科技计划项目(项目编号:201001A152) |
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| 摘 要： | 以传统桃酥配方为基础加入黄粉虫脱脂粉,通过对不同原料配比的研究,使桃酥形态、色泽、组织状态、滋味各指标最佳,以丰富桃酥品种。试验时以感官评分为评价指标,主要考虑黄粉虫添加量、水的添加量、糖的添加量、烤箱温度对桃酥品质的影响,在单因素试验的基础上采用正交分析的方法,确定最佳工艺配方：面粉量为900 g,黄粉虫脱脂粉添加量100 g,水的添加量110 g,白糖400 g,植物油450 g,膨松剂20 g（碳酸氢钠8 g,碳酸氢铵12 g）,烤箱温度180/150℃（面火/底火）。
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| 关 键 词： | 黄粉虫 桃酥 工艺配方 |
Research on Technology and Formula of Tenebrio molitor Linneeus Walnut Cookie |
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| LI Han-chen,ZHAO Xi-yan,CHEN Jiao.Research on Technology and Formula of Tenebrio molitor Linneeus Walnut Cookie[J].Journal of Hebei Normal University of Science & Technology,2012(1):68-71. |
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| Authors: | LI Han-chen ZHAO Xi-yan CHEN Jiao |
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| Institution: | (College of Food Science & Technology,Hebei Normal University of Science & Technology, Qinhuangdao Hebei,066000,China) |
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| Abstract: | In order to enrich the types of walnut cake,fatless Tenebrio molitor Linneeus powder was mixed into traditional formula and varied ratios of materials were researched.The content of fatless Tenebrio molitor Linneeus powder,water and sugar and baking temperature were researched through sensory score in single factor experiment and orthogonal test.The optimum formulation determined is:flour 90 g,fatless Tenebrio molitor Linneeus powder 10 g,water 11 g,sugar 40 g,oil 45 g,raising agent 2 g,baking temperature 180/150 ℃(the above/the below). |
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| Keywords: | Tenebrio molitor Linneeus walnut cake technology and formula |
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