摘要
以面粉为皮料,橘花、红豆、白砂糖、猪油为馅料,通过单因素和正交实验确定馅料中的橘花与红豆配比、白砂糖和猪油的添加量,馅料和面皮配比。试验表明:馅料的最佳配方为橘花红豆配比1∶2、猪油10%、白砂糖25%;馅料和面皮的最佳比例为1.2∶1。在焙烤温度为200℃,焙烤时间为20min时,由此得到的橘花红豆酥饼口味纯正,具有橘花和红豆特有的风味。
In this paper,flour was used as leather material,citrus flower,red bean,white sugar and lard as filling material.The proportion of citrus flower and red bean,the amount of sugar and lard,the proportion of filling and rind were determined by single factor and orthogonal experiment.The results showed that the best formula of filling was 1:2 of citrus flower red bean,10%lard and 25%sugar,and the best proportion of filling and skin was 1.2:1.When the baking temperature is 200℃and the baking time is 20min,the flavor of citrus flower red bean crisp cake is pure and has the special flavor of citrus flower and red bean.
作者
陈江萍
Chen Jiangping(Taizhou Vocational College Of Science&Technology,Taizhou 318020,China)
出处
《安徽农学通报》
2018年第16期93-94,135,共3页
Anhui Agricultural Science Bulletin
关键词
橘花
红豆
酥饼
正交试验
Citrus flower
Red bean
Pastry
Orthogonal test
