| 牛肉桃酥制作工艺的研究 |
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| 引用本文： | 夏光辉,杜鹃.牛肉桃酥制作工艺的研究[J].粮食与食品工业,2014(3):46-49. |
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| 作者姓名： | 夏光辉 杜鹃 |
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| 作者单位： | [1]通化师范学院制药与食品科学学院,通化134002 [2]通化师范学院长白山食品工程研究中心,通化134002 |
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| 摘 要： | 研究了牛肉桃酥的制作工艺,考察了不同牛肉、黄油、白糖、小苏打添加量对桃酥感官评定情况的影响。试验结果表明:牛肉桃酥的最佳配方为(以面粉用量为基准)黄油添加量45%,小苏打添加量2%,白糖添加量25%,牛肉添加量9%;用适量蛋液调配原辅料,和成均匀面团,成型后于面火180℃、底火温度160℃条件下烘烤至表面开裂,冷却后制作的产品感官评定分值最高。
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| 关 键 词： | 牛肉 桃酥 制作 工艺 |
Research on the making technology of beef walnut pastry |
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| Xia Guanghui,Du Juan.Research on the making technology of beef walnut pastry[J].Cereal and Food Industry,2014(3):46-49. |
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| Authors: | Xia Guanghui Du Juan |
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| Affiliation: | 1. College of Pharmaceutical and Food Science, TongHua Normal University (Tonghua 134002) ;2. Research Center of Changbai Mountain Food Engineering, TongHua Normal University (Tonghua 134002)) |
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| Abstract: | The optimum process condition of beef walnut pastry was investigated, and the im- pact on sensory evaluation of the beef walnut pastry with different dosages of beef, butter, white sugar and baking soda was studied. The results show that, the formula of beef walnut pastry are germinated butter 45 %, baking soda 2 %, white sugar 250%, beef 9 %. All the dosages are based on the wheat flour＇s dosage. Taking all the ingredients into a dough with appropriate amount of egg-juice, then shaped, baked the crude pastry at the upper fire temperature of 180 ℃ and under fire temperature of 160 ℃ until it cracked, the beef walnut pastry with the highest sensory evaluation score is made after cooled. |
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| Keywords: | beef pastry making technology |
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