美食研究
美食研究
미식연구
Culinary Science Journal of Yangzhou University
2015年
3期
45-50
,共6页
橄榄油%黄桥烧饼%最佳用量%正交试验%感官评价
橄欖油%黃橋燒餅%最佳用量%正交試驗%感官評價
감람유%황교소병%최가용량%정교시험%감관평개
olive oil%Huangqiao sesame cake%optimal amount%orthogonal test%sensory evaluation
采用感官检验与正交试验相结合的方法,确定橄榄油黄桥烧饼的最佳工艺为:酥心中橄榄油的最佳用量为面粉量的50%,面皮中橄榄油的最佳用量为面粉量的10%、水的最佳量为面粉量的65%、酵母最佳量为面粉量的1畅5%,干油酥和酵面皮的最佳比例为5:5,最适宜烤制温度为220℃,最适宜烤制时间为9min(生坯重量为22g),在此基础上设计了豆沙馅、肉松馅和萝卜丝馅三种馅心的配方.
採用感官檢驗與正交試驗相結閤的方法,確定橄欖油黃橋燒餅的最佳工藝為:酥心中橄欖油的最佳用量為麵粉量的50%,麵皮中橄欖油的最佳用量為麵粉量的10%、水的最佳量為麵粉量的65%、酵母最佳量為麵粉量的1暢5%,榦油酥和酵麵皮的最佳比例為5:5,最適宜烤製溫度為220℃,最適宜烤製時間為9min(生坯重量為22g),在此基礎上設計瞭豆沙餡、肉鬆餡和蘿蔔絲餡三種餡心的配方.
채용감관검험여정교시험상결합적방법,학정감람유황교소병적최가공예위:소심중감람유적최가용량위면분량적50%,면피중감람유적최가용량위면분량적10%、수적최가량위면분량적65%、효모최가량위면분량적1창5%,간유소화효면피적최가비례위5:5,최괄의고제온도위220℃,최괄의고제시간위9min(생배중량위22g),재차기출상설계료두사함、육송함화라복사함삼충함심적배방.
By combining sensory test and orthogonal test, the thesis obtained the optimal technology for mak-ing Huangqiao sesame cakes with olive oil:olive oil in crisp filling, 50%of the amount of wheat flour;olive oil in pastry, 10%of the amount of wheat flour;water, 65% of the amount of wheat flour; yeast, 1.5% of the amount of wheat flour;proportion between dry shortening and fermented pastry, 5:5;baking temperature, 220℃;baking time, 9min (for green body of 22g).Based on the above findings, formulas were designed for three kinds of fillings:sweetened bean paste filling, dried meat flakes filling and turnip shreds filling.
