食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
7期
67-70
,共4页
松针%松子%松花粉%牛轧糖
鬆針%鬆子%鬆花粉%牛軋糖
송침%송자%송화분%우알당
pine needle%pine nut%pine pollen%nougat
以松针、松花粉、松子为主要原料，按不同配比添加原料中，通过单因素和正交试验，制作的牛轧糖原料添加的最佳配比是：即白糖与糖浆1∶2制成糖液，糖液添加量为70.6%，黄油添加量为11.7%，蛋白添加量为4.1%，松针粉添加量为11.7%，生产的牛轧糖风味、口感和营养价值比较高。
以鬆針、鬆花粉、鬆子為主要原料，按不同配比添加原料中，通過單因素和正交試驗，製作的牛軋糖原料添加的最佳配比是：即白糖與糖漿1∶2製成糖液，糖液添加量為70.6%，黃油添加量為11.7%，蛋白添加量為4.1%，鬆針粉添加量為11.7%，生產的牛軋糖風味、口感和營養價值比較高。
이송침、송화분、송자위주요원료，안불동배비첨가원료중，통과단인소화정교시험，제작적우알당원료첨가적최가배비시：즉백당여당장1∶2제성당액，당액첨가량위70.6%，황유첨가량위11.7%，단백첨가량위4.1%，송침분첨가량위11.7%，생산적우알당풍미、구감화영양개치비교고。
In the present research, pine needle, pine pollen, pine nuare used as the primary materials, and the optimum formula for the nougat was confirmed by the single-factor and orthogonal experiments. The results showed that the amount of sugar solution was 70.6%, which was made of the sugar and syrup———the ratio of the two elements was 1∶2;the amount of butter was 11.7%;the amount of albumen was 4.1%;the amount of pine neelde powder was 11.7%.
