桑葚干沙琪玛制作工艺优化

Optimization of production technology of dried mulberry Sachima

中文关键词:  桑葚干  沙琪玛  制作工艺

英文关键词:dried mulberry  Sachima  production process

中文摘要:

      目的 优化桑葚干沙琪玛制作工艺。方法 以面粉、鸡蛋、桑葚干等为主要原料生产制作桑葚干沙琪玛。以感官评分作为桑葚干沙琪玛的评价指标, 利用单因素实验和正交实验优化其制作工艺参数。结果 桑葚干沙琪玛制作最佳生产工艺为添加面粉80 g、鸡蛋50 g、醒发时间1.5 h、油炸温度150 ℃、油炸时间50 s、桑葚干添加量25%。结论 在最佳工艺条件下桑葚干沙琪玛的感官评分最高, 可为研发特殊高营养价值保健品提供参考。

英文摘要:

      Objective To optimize the processing technology of dried mulberry Sachima. Methods Dried mulberry Sachima was produced with flour, eggs and dried mulberry as main raw materials. The sensory score of mulberry Sachima was used as the evaluation index, and the technological parameters were optimized by single factor test and orthogonal test. Results The optimum production process of dried mulberry Sachima was 80 g flour, 50 g egg, 1.5 h awakening time, 150 °C frying temperature, 50 s frying time, and 25% added amount of dried mulberry. Conclusion Under the optimal conditions, the sensory score of dried mulberry Sachima is the highest, which can provide a reference for developing special health care products with high nutritional value.