枣仁酥工艺配方优化研究

Study on optimization of process and formula of jujube kernel crisp

摘要: 以中筋面粉、新郑大枣为主要原料,通过单因素实验、正交实验结合感官评价等方法,对枣仁酥进行研制。结果表明:最佳配方为酥皮中水油面∶干油酥为1∶1 g/g,干油酥中面∶油为2∶1 g/g,加糖量为20%。烘烤温度、烘烤时间和饧面时间三个影响因素中,影响产品质量的顺序依次是烘烤温度、烘烤时间、饧面时间,烘烤温度为200℃,饧面时间为12 min,烘烤时间为18 min是枣仁酥制作的最佳工艺条件。所得枣仁酥色泽金黄,表皮光滑,形态完整,口感香甜,有典型的红枣香气。

Abstract: In this paper, all-purpose flour and Xinzheng jujube were used as the main raw materials, the single-factor experiment, orthogonal test and sensory evaluation were used to develop the jujube kernel crisp.The results showed that the best formula was that the ratio of water oil dough and dry oil crisp was 1∶ 1 g/g, the ratio of the flour: oil ( among the dry crisp) was2∶ 1 g/g, and the amount of sugar was 20%. In addition, the best processing parameters were baking temperature 200 ℃, proofing time 12 min and baking time 18 min. The jujube kernel crisps had golden color, smooth skin, integrated shape, sweet taste and a typical aroma of jujube.