摘要
以松针、松花粉、松子为主要原料,按不同配比添加原料中,通过单因素和正交试验,制作的牛轧糖原料添加的最佳配比是:即白糖与糖浆1∶2制成糖液,糖液添加量为70.6%,黄油添加量为11.7%,蛋白添加量为4.1%,松针粉添加量为11.7%,生产的牛轧糖风味、口感和营养价值比较高。
In the present research, pine needle, pine pollen, pine nuare used as the primary materials, and the optimum formula for the nougat was confirmed by the single-factor and orthogonal experiments. The results showed that the amount of sugar solution was 70.6%, which was made of the sugar and syrup———the ratio of the two elements was 1∶2;the amount of butter was 11.7%;the amount of albumen was 4.1%;the amount of pine neelde powder was 11.7%.
出处
《食品研究与开发》
CAS
北大核心
2015年第7期67-70,共4页
Food Research and Development
基金
吉林省大学生科技创新项目2013-208
此项目获得吉林省大学生生命科学实验大赛二等奖
关键词
松针
松子
松花粉
牛轧糖
pine needle
pine nut
pine pollen
nougat
