低甜度红茶风味马卡龙饼干的配方工艺优化
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摘要
以红茶粉为着色剂、营养强化剂和风味原料,用低聚异麦芽糖部分代替蔗糖,研制低甜度红茶风味马卡龙饼干配方,并优化影响饼坯品质的关键工艺。结果表明,饼干最佳配方为扁桃仁粉50 g,复合糖粉55 g,红茶粉4 g,蛋白霜85 g;蔗糖与低聚异麦芽糖最佳配比为6∶4;最佳结壳温度30℃,结壳时间12 min;最佳烘烤温度160℃,烘烤时间15 min。用该配方及工艺制作的马卡龙饼干甜度低、外形美观、风味优美,具有较好营养价值和一定功能性,加工时间短。
Black tea powder was used as colorant,nutrient supplement and flavor material,and isomaltooligosaccharide was partly used to replace sucrose. The formulation of low sweetness black tea flavor macaron was developed,and the key technology affecting the quality of biscuit was optimized. The results showed that the optimum formula of the biscuit was almond powder 50 g,compound sugar powder 55 g,black tea powder 4 g and egg whites frost 85 g. The optimum ratio of sucrose and isomaltooligosaccharide was 6 ∶4. The optimum crusting temperature was 30 ℃, crusting time was 12 min;the optimum baking temperature was 160 ℃,baking time was 15 min. Macaron which was made with this formulation and technology has low sweetness,beautiful appearance,delicious flavor,good nutritional,certain functionality and short processing time.
Black tea powder was used as colorant,nutrient supplement and flavor material,and isomaltooligosaccharide was partly used to replace sucrose. The formulation of low sweetness black tea flavor macaron was developed,and the key technology affecting the quality of biscuit was optimized. The results showed that the optimum formula of the biscuit was almond powder 50 g,compound sugar powder 55 g,black tea powder 4 g and egg whites frost 85 g. The optimum ratio of sucrose and isomaltooligosaccharide was 6 ∶4. The optimum crusting temperature was 30 ℃, crusting time was 12 min;the optimum baking temperature was 160 ℃,baking time was 15 min. Macaron which was made with this formulation and technology has low sweetness,beautiful appearance,delicious flavor,good nutritional,certain functionality and short processing time.
引文
[1]陈健元.“珍馐美馔荟天下”(五十七)法式浪漫马卡龙[J].世界知识画报,2014(10):76-79.
[2]潘斌.红茶粉挤压超微细集成技术在烘焙食品中的应用[J].食品科技,2017,42(10):153-159.
[3]窦光朋,杨腾腾,邵先豹,等.低聚异麦芽糖在蛋糕中的应用[J].农产品加工,2018(3):10-11.
[4]张丽君.糖醇及低聚糖在烘焙食品中的应用及差异[J].食品工业科技,2014(23):38-41.
[5]杨海军.低聚异麦芽糖的应用[J].山东食品发酵,2007(3):33-36.
[6]Pierre Herme.Macarons[M].London:Ryland,Peters&Small Ltd,2011:12-14.
[7]郑永泽著,林妍丹译.我爱马卡龙[M].辽宁:辽宁科学技术出版社,2014:22.
[8]Pierre Herme,林惠敏(译).大师糕点[M].台北:大境文化出版社出版,2010:105-107.
[9]徐洁琼,王佳成,林玉惠,等.低糖低油饼干制作工艺改良[J].食品安全导刊,2016(12):137-140.
[10]李金金.天然色素在烘焙食品中的应用研究——以马卡龙为例[J].绿色科技,2013(12):260-261.
[2]潘斌.红茶粉挤压超微细集成技术在烘焙食品中的应用[J].食品科技,2017,42(10):153-159.
[3]窦光朋,杨腾腾,邵先豹,等.低聚异麦芽糖在蛋糕中的应用[J].农产品加工,2018(3):10-11.
[4]张丽君.糖醇及低聚糖在烘焙食品中的应用及差异[J].食品工业科技,2014(23):38-41.
[5]杨海军.低聚异麦芽糖的应用[J].山东食品发酵,2007(3):33-36.
[6]Pierre Herme.Macarons[M].London:Ryland,Peters&Small Ltd,2011:12-14.
[7]郑永泽著,林妍丹译.我爱马卡龙[M].辽宁:辽宁科学技术出版社,2014:22.
[8]Pierre Herme,林惠敏(译).大师糕点[M].台北:大境文化出版社出版,2010:105-107.
[9]徐洁琼,王佳成,林玉惠,等.低糖低油饼干制作工艺改良[J].食品安全导刊,2016(12):137-140.
[10]李金金.天然色素在烘焙食品中的应用研究——以马卡龙为例[J].绿色科技,2013(12):260-261.