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中国精品科技期刊2020
赵叶,陈艳芳,赵存朝,等. 百香果泡芙配方优化[J]. 食品工业科技,2021,42(8):172−178. doi: 10.13386/j.issn1002-0306.2020060187.
引用本文: 赵叶,陈艳芳,赵存朝,等. 百香果泡芙配方优化[J]. 食品工业科技,2021,42(8):172−178. doi: 10.13386/j.issn1002-0306.2020060187.
ZHAO Ye, CHEN Yanfang, ZHAO Cunchao, et al. Optimization of Passion Fruit Puff Formula[J]. Science and Technology of Food Industry, 2021, 42(8): 172−178. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060187.
Citation: ZHAO Ye, CHEN Yanfang, ZHAO Cunchao, et al. Optimization of Passion Fruit Puff Formula[J]. Science and Technology of Food Industry, 2021, 42(8): 172−178. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060187.

百香果泡芙配方优化

Optimization of Passion Fruit Puff Formula

  • 摘要: 为提高奶油泡芙的营养价值,改善滋味,降低奶油泡芙的甜腻感,以百香果、低筋面粉、奶油等为主要原料,添加适当辅料开发一款风味独特的泡芙产品。以感官评分为评价指标,通过单因素实验,研究低筋面粉、百香果汁、鸡蛋液、黄油以及水的添加量、馅料(植脂奶油:淡奶油:百香果汁)比例对百香果泡芙产品质量的影响。在此基础上,采用响应面法优化百香果泡芙的工艺配方,并对产品质量进行检测。结果表明:百香果泡芙生产最佳工艺为低筋面粉添加量100%、百香果汁添加量10%、鸡蛋液添加量140%、黄油添加量80%、水添加量160%、植脂奶油:淡奶油:百香果汁比例为14:6:2,在此工艺下制得的百香果泡芙感官评分为94.2分,具有浓郁的百香果风味,色泽金黄,外酥内软,形状美观,理化指标符合相关标准要求,是一款品质较佳的新产品。

     

    Abstract: In order to increase the nutritional value of cream puffs, improve their taste, and reduce the sweetness of cream puffs, a unique flavor puffs product was developed with passion fruit, low-gluten flour and cream as the main raw materials and appropriate auxiliary materials. The sensory score was used as the evaluation index, and the single factor test was used to study the addition of low-gluten flour, passion fruit juice, egg liquid, butter and water, the ratio of stuffing(non-dairy cream:light cream:passion fruit juice) to the product quality of passion fruit puffs Impact. On this basis, the response surface method was used to optimize the process formula of passion fruit puffs, and the product quality was tested. The results showed that the best production process of passion fruit puffs was 100% low-gluten flour, 10% passion fruit juice, 140% egg liquid, 80% butter, 160% water, non-dairy cream: light cream: passion fruit juice was 14:6:2. The sensory score of the passion fruit puffs made under this process was 94.2 points. It has a strong passion fruit flavor, golden color, crisp outside and soft inside, beautiful shape, and physical and chemical indicators are in line relevant standard requirements are a new product with better quality.

     

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