摘要
为提高牛轧糖的营养价值,改善牛轧糖较硬的口感,本试验以黄油、奶粉、棉花糖做成的糖油为主料,红枣碎、核桃碎为辅料,探索了红枣核桃牛轧软糖的加工工艺。采用单因素及正交试验,以感官品质为评价指标,研究了糖油添加量、糖油中各成分的比例、辅料中各成分比例以及熬制温度对牛轧软糖感官品质的影响。结果表明,红枣牛轧糖的最佳工艺条件为熬糖温度140℃、糖油添加量40%,其中黄油:棉花糖:奶粉的比例为2:6:2;未二次烘干的红枣与核桃碎比例为5:5,添加量分别为30%。按此工艺生产的牛轧软糖口感软糯,丝滑细腻且甜度适宜,枣味、核桃味、奶味三种味道和谐,改良了传统较硬的口感,并且富含核桃及红枣的多种有效成分,为红枣及核桃功能性食品的开发提供参考。
In order to improve the nourishment value and the harder taste of nougat,this experiment developed a new jujube walnut nougat.The new nougat is based on sugar oil made with butter,milk powder and marshmallow,and the jujubes and walnuts as auxiliary materials.Single factor and orthogonal experiments were used to study the effects of the amount of sugar oil,the proportion of each component in the sugar oil,the proportion of each component in the auxiliary material and the boiling temperature on the sensory quality of nougat.The results showed that the optimum technological conditions for the production of jujube nougat were the boiling temperature was 140℃,40%sugar oil,in which the proportion of butter,marshmallow and milk powder was 2:6:2,and the proportion of jujubes and walnuts which were not dried twice was 5:5,and the adding amount was 30%respectively.The nougat produced by this technology had a soft and waxy taste,smooth and delicate silk,suitable sweetness,and three tastes of jujube and walnut milk were harmonious,which improved the traditional hard taste,and was rich in a variety of effective ingredients of walnut and jujube,providing a reference for the development of functional food of jujube and walnut.
作者
薄璇
杨婧
侯艳霞
BO Xuan;YANG Jing;HOU Yan-xia(Shanxi Forestry Vocational and Technical College,Taiyuan 030009,China)
出处
《中国果菜》
2020年第5期45-49,共5页
China Fruit & Vegetable
基金
山西省林业科技创新项目:红枣青果功能性营养成分研究及开发利用(2017LYCX2-1)。
关键词
牛轧软糖
红枣
核桃
工艺条件
感官评价
Nougat
jujube
walnut
process conditions
sensory evaluation
