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投稿时间：2018-10-14
投稿时间：2018-10-14
中文摘要: 以面粉、糯米粉、白糖、猪油、茉莉花等作为主要原料，进行茉莉花福建礼饼加工工艺研究。正交试验及感官分析结果显示：福建礼饼油皮最佳配方为低筋面粉55%，猪油14%，水20%，饴糖10%；礼饼馅料最佳配方为熟糯米粉25%，绵白糖25%，茉莉花8%，白膘丁15%；礼饼最优生产工艺条件为馅料腌制时间120 min、焙烤温度为上火150 ℃、下火160 ℃，焙烤时间45 min。在最优条件下制得的茉莉花福建礼饼花香浓郁，口感酥脆。
Abstract:Taking flour，glutinous rice flour，sugar，lard and jasmine as the main raw materials，the processing technology of jasmine Fujian gift cake was studied．Base on the orthogonal experiment and sensory evaluation，the optimized ratio of the crusts were 55 % of low gluten wheat flour，14 % of lard oil，20 % of water，10 % of maltose.The optimized ratio of the fillings were 25%of the cooked glutinous rice flour，25%of the sugar，8%of the jasmine ，15 % of the white fat．The optimum technological conditions for the gift cakes were the pickling time 120 min，roasted time 45 min，temperature 150 ℃ up and 160 ℃ down．The jessamine Fujian gift cakes under optimal conditions had strong jasmine flavor and crispy taste.
keywords: Fujian gift cakes jasmine processing crusts fillings
文章编号：201914021 中图分类号： 文献标志码：
基金项目:福建农业职业技术学院科研课题专项（2018JS006）
| Author Name | Affiliation |
| HUANG Qiong，HE Yan-ping，CHEN Xiao-bo | Fujian Vocational College of Agriculture，Fuzhou 350119，Fujian，China |
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