摘要
以青稞糌粑为主要原料开发休闲化糌粑华夫饼干是提升西藏糌粑传统食品加工利用水平和附加值的重要途径。围绕影响糌粑华夫饼干的成型、脱模等加工工艺关键点,分析了调浆、烘烤、夹馅、切片等工艺及配料对产品脆性、硬度质构等影响。结果表明,当糌粑小麦谷物粉质量比为5∶5,大豆磷脂添加量3%,白砂糖添加量10%,食用油添加量2%,碳酸氢钠添加量0.02%,并在170℃的条件下进行烘烤。此时所得产品口感酥脆、香气浓厚、品质最优。
To improve the the processing/utilization level and added value of traditional Tibet zanba,it is an important way to develop leisure zanba waffle with highland barley zanba as main material.Based on the key points of processing technology such as shaping and demoulding of zanba waffle,the effects of mixing,baking,stuffing,slicing and ingredients on the product brittleness,hardness and texture were analyzed.The results showed that the products could gain the best quality with crispy taste and strong aroma when roasted at 170℃with the formulation as below:weight ratio of zanba and wheat grain powder 5∶5,soybean phospholipid 3%,white sugar 10%,edible oil 2%,sodium bicarbonate 0.02%.
作者
徐婧婷
臧思宁
张菀坤
陈辰
张玉红
郭顺堂
XU Jingting;ZANG Si'ning;ZHANG Wankun;CHEN Chen;ZHANG Yuhong;GUO Shuntang(Beijing Key Laboratory of Plant Protein and Cereal Processing,China Agricultural University,Beijing 100083,China;Beijing Kangdeli Intelligent Technology Co.,Ltd.,Beijing 100074,China;Food Science Institute,Tibet Academy of Agricultural and Animal Husbandry Sciences,Lasa,Tibet 850000,China)
出处
《农产品加工》
2020年第19期38-43,共6页
Farm Products Processing
基金
西藏科技计划项目(XZ201901NA04)。
关键词
糌粑
高值化利用
华夫饼干
加工工艺
zanba
high value utilization
waffle biscuit
processing technology
