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壶瓶枣桃酥的工艺研究及其成分检测 预览

Study on the technology and component of huping jujube walnut cake
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摘要 为提高桃酥的营养价值,扩大壶瓶枣的应用范围,以桃酥为研究对象,通过单因素试验与正交试验优化了壶瓶枣桃酥的加工工艺,分析了花生油添加量、膨松剂配比、壶瓶枣粉添加量和细砂糖添加量4个变量对核桃酥品质的影响,并对最佳工艺条件下生产的壶瓶枣桃酥的成分进行检测。结果表明,壶瓶枣的最优配方为壶瓶枣粉添加量10 g,低筋面粉100 g,花生油添加量52 g,膨松剂的比例是1.0∶1.3,细砂糖添加量18 g。将壶瓶枣添加到桃酥中后,壶瓶枣桃酥比原味桃酥增加了维生素C的含量,其平均含量是76.14 mg/100g,总糖降低了14.03%,脂肪降低了10.2%。 In order to improve the nutritional value of walnut cake and expand the application range of Huping jujube,the processing technology of walnut cake was optimized by single factor test and orthogonal test.In this paper,the effects of peanut oil,leavening agent,jujube powder and sugar,on the quality of walnut cake were analyzed,and the components of Huping jujube walnut cake under the optimum conditions were tested.The results showed that the optimal formula for Huping jujube walnut cake was 10 g of jujube powder,100 g of low-gluten flour,52 g of peanut oil,1.0∶1.3 of leavening agent and 18 g of fine sugar.After adding the Huping jujube into the walnut cake,the content of vitamin C in Huping jujube walnut cake increased and the average content was 76.14 mg/100 g,the total sugar decreased by 14.03%,the fat decreased by 10.2%.
作者 连文绮 樊迎 王亚彬 LIAN Wenqi;FAN Ying;WANG Yabin(School of information,Shanxi agricultural university,Shanxi Taigu 030080,China)
出处 《食品工程》 2019年第1期42-46,共5页 Food Engineering
关键词 壶瓶枣 桃酥 工艺研究 成分测定 huping jujube walnut cake process research determination of composition
作者简介 连文绮,女,1986年出生,2012年毕业于甘肃农业大学食品科学专业,硕士,讲师。
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