摘要
目的:以大红袍、青稞粉、奶油、白砂糖及牛奶等为原料研发一款营养价值较高的青稞大红袍奶油布丁,并探讨布丁制作的最优工艺配方.方法:以感官评分为指标,结合单因素试验和正交试验,研究大红袍添加量、青稞粉添加量、奶油添加量、白砂糖添加量以及熟制方法等因素对青稞大红袍奶油布丁品质的影响.结果:青稞大红袍奶油布丁的最佳制作工艺为大红袍添加量 2.10%、青稞粉添加量 2.10%、奶油添加量 42.50%、白砂糖添加量 7.00%、165℃下烤制 40 min.结论:按照最佳工艺条件制作的布丁表面金黄、质地绵密、营养价值高,兼具奶香和茶香.
Abstract
Objective:To develop a high nutritional value of highland barley red robe tea cream pudding with red robe tea,highland barley,cream,white granulated sugar and milk as raw materials,and to explore the optimal process formula for pudding production.Method:With sensory score as index,combined with single factor test and orthogonal test,the effects of red robe tea addition amount,highland barley addition amount,cream addition amount,white sugar addition amount and cooking method on the quality of highland barley red robe tea cream pudding were studied.Result:The optimum preparation process of highland barley red robe tea cream pudding was as follows:adding 2.10%of red robe tea,2.10%of highland barley,42.50%of cream,7.00%of white sugar,and baking at 165℃for 40 min.Conclusion:According to the optimal ingredients and processing production,the targeted pudding will have a golden surface,a dense texture,high nutritional value,and a combination of milk and tea aromas.
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