壶瓶枣桃酥的工艺研究及其成分检测
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摘要
为提高桃酥的营养价值,扩大壶瓶枣的应用范围,以桃酥为研究对象,通过单因素试验与正交试验优化了壶瓶枣桃酥的加工工艺,分析了花生油添加量、膨松剂配比、壶瓶枣粉添加量和细砂糖添加量4个变量对核桃酥品质的影响,并对最佳工艺条件下生产的壶瓶枣桃酥的成分进行检测。结果表明,壶瓶枣的最优配方为壶瓶枣粉添加量10 g,低筋面粉100 g,花生油添加量52 g,膨松剂的比例是1.0∶1.3,细砂糖添加量18 g。将壶瓶枣添加到桃酥中后,壶瓶枣桃酥比原味桃酥增加了维生素C的含量,其平均含量是76.14 mg/100g,总糖降低了14.03%,脂肪降低了10.2%。
In order to improve the nutritional value of walnut cake and expand the application range of Huping jujube,the processing technology of walnut cake was optimized by single factor test and orthogonal test. In this paper, the effects of peanut oil, leavening agent, jujube powder and sugar,on the quality of walnut cake were analyzed, and the components of Huping jujube walnut cake under the optimum conditions were tested.The results showed that the optimal formula for Huping jujube walnut cake was 10 g of jujube powder, 100 g of low-gluten flour, 52 g of peanut oil, 1.0∶1.3 of leavening agent and 18 g of fine sugar. After adding the Huping jujube into the walnut cake, the content of vitamin C in Huping jujube walnut cake increased and the average content was 76.14 mg/100 g, the total sugar decreased by 14.03%, the fat decreased by 10.2%.
In order to improve the nutritional value of walnut cake and expand the application range of Huping jujube,the processing technology of walnut cake was optimized by single factor test and orthogonal test. In this paper, the effects of peanut oil, leavening agent, jujube powder and sugar,on the quality of walnut cake were analyzed, and the components of Huping jujube walnut cake under the optimum conditions were tested.The results showed that the optimal formula for Huping jujube walnut cake was 10 g of jujube powder, 100 g of low-gluten flour, 52 g of peanut oil, 1.0∶1.3 of leavening agent and 18 g of fine sugar. After adding the Huping jujube into the walnut cake, the content of vitamin C in Huping jujube walnut cake increased and the average content was 76.14 mg/100 g, the total sugar decreased by 14.03%, the fat decreased by 10.2%.
引文
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[4]牛希跃,许倩.红枣桃酥的加工工艺研究[J].食品工程,2011(1):26-29.
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[6]徐桂花,杨建兴,于颖.苹果渣桃酥的研制[J].农产品加工,2008(9):65-67.
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[8]陈振兴,吴苏喜,冯兵.甘薯桃酥的研制[J].食品科学,2009,3(5):47-49.
[9]王美,修宇.传统桃酥配方的改良研究[J].食品研究与开发,2010,31(12):103-105.
[10]李姝晋,易芳.水果蔬菜中维生素C含量测定及其稳定性研究[J].科教导刊,2017(12):60-61.
[11]吴春艳.水果中维生素C含量的测定及比较[J].武汉理工大学学报,2007,29(3):90-91.
[12]李野,尹利辉,高尚,等.食品和药品中维生素C含量的测定方法的研究进展[J].药物分析杂志,2016,36(5):756-764.
[13]何保山,张长辉,左春艳,等.食品中维生素C含量检测研究进展[J].江西农业学报,2010,22(10):111-114.
[14]周春丽,钟贤武,范鸿冰,等.果蔬及其制品中可溶性总糖和还原糖的测定方法评价[J].食品工业,2012,33(5):89-92.
[15]徐艳,严汉彬,邱元凯,等.客家黄酒总糖测定方法的改进与优化[J].酿酒科技,2016(10):53-55.
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[17]魏永义,刁静雯,张莉.索氏抽提法测定火腿肠中脂肪含量[J].肉类工业,2015(2):16-17.
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