双杏低糖牛轧糖的制作工艺研究

本文根据前期牛轧糖的市场调研、消费者诉求及相关文献对传统牛轧糖的配方进行考察并优化制作工艺。以苦杏仁和甜杏仁为主要原料,以海藻糖代替部分白砂糖,研制一款兼具营养保健功能的低糖健康牛轧糖。为优化双杏低糖牛轧糖的制作工艺,通过单因素试验和正交试验,以感官评价结合质构检测值为指标确定最优工艺配方(以总糖浆质量计)。结果表明,蛋清与麦芽糖浆质量比为1:10,奶粉添加量为13%,黄油添加量为10%,苦杏仁粉末添加量为9%,甜杏仁添加量为1 5.6%。据此工艺生产的双杏低糖牛轧糖组织形态均匀,软硬适中,甜而不腻,具有杏仁的独特香味及浓郁的奶香味,口感丰富,经微生物检测其指标符合国家规定的标准,为合格产品。

Study on the Production Technology of Double Almonds Low Sugar Nougat

According to the previous market research,consumer demands and relevant literature of nougat,the formula of traditional nougat was investigated and the production process was optimized.A low sugar healthy nougat with nutritional and health functions was developed with Armeniacae semen amarum and Prunus dulcis as main raw materials and trehalose instead of some white granulated sugar.In order to optimize the production process of double almonds low sugar nougat,the optimal process formula(based on the quality of total syrup) was determined by single factor test and orthogonal test.The results show that the mass ratio of egg white to maltose syrup is 1:10,the amount of milk powder is13%,the amount of butter is 10%,and the amount of Armeniacae semen amarum powder is 9%,and the amount of Prunus dulcis was 15.6%.The double almonds low sugar nougat produced by this process has uniform tissue morphology,moderate soft and hard,sweet but not greasy,has the unique aroma of almond and strong milk flavor,and has rich taste.Through microbiological test,its indexes meet the national standards,and it is a qualified product.