CAJ | 학술논문

如何开发新的产品形式是目前佛手综合开发利用研究的重要问题.以佛手、冬瓜以及麦芽糖等为原料开发佛手酥产品,研究不同加工工艺对产品品质的影响.影响佛手酥口感风味的因素主要有佛手添加量、麦芽糖添加量、β-环糊精添加量以及烘焙温度.通过对佛手添加量、麦芽糖添加量、β-环糊精添加量以及烘焙温度进行单因素试验,以佛手酥感官品质以及质构特性为指标,通过正交试验进行优化,得出佛手酥最佳工艺参数为:佛手添加量20%、麦芽糖添加量5.0%、β-环糊精添加量1.0%、底火温度160℃.验证试验表明,佛手酥制作工艺流程和技术参数可行,产品品质符合相关标准.
여하개발신적산품형식시목전불수종합개발이용연구적중요문제.이불수、동과이급맥아당등위원료개발불수소산품,연구불동가공공예대산품품질적영향.영향불수소구감풍미적인소주요유불수첨가량、맥아당첨가량、β-배호정첨가량이급홍배온도.통과대불수첨가량、맥아당첨가량、β-배호정첨가량이급홍배온도진행단인소시험,이불수소감관품질이급질구특성위지표,통과정교시험진행우화,득출불수소최가공예삼수위:불수첨가량20%、맥아당첨가량5.0%、β-배호정첨가량1.0%、저화온도160℃.험증시험표명,불수소제작공예류정화기술삼수가행,산품품질부합상관표준.
At present the development of new products has become a key poit to realize the comprehensive exploitation and utilization of Finger citron . The finger citron, melon, and maltose was used as raw materialas to develop a processing of finger citron cake. The effect of different process on improving the quality of the products was studied. The main factors affecting the taste flavors of finger citron cake were the amount of finger citron , maltose,β-CD and the baking temperature. Single factor experiment of the amount of finger citron, maltose,β-CD and the baking temperature was done respectively. The sensory and texture of the crispy bergamot assessed as indicators optimized by orthogonal experiment to determine the optimum parameters:the amount of finger citron was 20%,maltose was 5.0%,β-CD was 1.0%and the bottom ignition temperature was 160℃. Verification results showed that the technological process and technical parameters was feasible , and the quality of products conformed to related standards.