板栗苞芦松的研发与制作
Research and Production of Chestnut Bud Reed Pine
王娜 1黄文祥 1刘煦 1张莹莹1
作者信息
摘要
苞芦松味道清香松脆,是休宁县当地传统特色小吃,宜作茶食及佐餐食品,是一种适合养生的美味杂粮食品.为传承与创新传统美食,做出美味的板栗苞芦松.本文以苞芦粉和板栗粉为原料,在单因素实验的基础上,通过正交实验,以感官评价为评分指标,优化板栗苞芦松的制作工艺.结果表明,最优配比为苞芦粉与板栗粉添加量之比 7∶3,即苞芦粉 70 g,板栗粉为 30 g,水 350 g,白糖 8 g,芝麻 8 g.将板栗和苞芦松结合做出一款板栗苞芦松产品,能够继承和发展舌尖上的传统美食,让优秀的农副产品拥有更广阔的发展空间.
Abstract
Bud reed pine has a fragrant and crispy taste,making it a traditional snack in Xiuning county.It is suitable for tea and as a side dish,and is a delicious food suitable for health preservation.To inherit and innovate traditional cuisine,we create delicious chestnut bud reed pine.This article uses reed powder and chestnut powder as raw materials,and based on single factor experiments,optimizes the production process of chestnut bud reed pine through orthogonal experiments and sensory evaluation as evaluation indicators.The results showed that the optimal ratio was a ratio of 7∶3 between the addition of reed powder and chestnut powder,which was 70 g of reed powder,30 g of chestnut powder,350 g of water,and 8 g of sugar,and 8 g of sesame.Combining chestnut and reed pine to create a chestnut bud reed pine product can inherit and develop traditional cuisine on the tongue,allowing excellent agricultural and sideline products to have broader development space.
关键词
苞芦松/板栗/单因素实验Key words
bud reed pine/Chinese chestnut/single factor experiment引用本文复制引用
基金项目
大学生创新创业训练计划(2210375067)
大学生创新创业训练计划(2210375134)
黄山市社会科学创新发展研究课题(2023137)
安徽省高等学校人文社会科学研究一般项目(SKHS2020B05)
出版年
2024
NETL
NSTL
万方数据