【摘要】 对板栗芙蓉酥糕的加工工艺进行了研究。结果表明:板栗热蒸熟化时在水中加入0.06%NaHSO3,热蒸时间30 min具有很好的熟化护色效果。主要原料的最佳质量配比为:m(板栗)∶m(糯米粉)∶m(面粉)∶m(白砂糖)=2.0∶0.5∶0.3∶0.6。在炒制时,加入占主要原料5%的植物油与熟猪油按质量比1∶1的混合油,炒制30min,可获得较好的感官质量。更多还原

【Abstract】 The processing technology and receipt of the Crisp Chestnut Pastry were studied.The results shown that the color was well protected by adding 0.06%NaHSO₃ is in water and steamed chestnut for 30 min.The receipt were: chestnut 2.0 kg,glutinous rice flour 0.5 kg,flour 0.3 kg,sugar 0.6 kg.when 5% mixture oil（50% vegetable oil and 50% ripe lard mixture oil）was added in and fried for 30 min,the product gained better sense quality.The processing technology were as follows: The chestnut kernels were cooked 30 min after roasted for 2 hours at 75 ℃ and peeled.Then cool and milled,mix the chestnut powder,glutinous rice flour,flour,sugar and fry for 30 min.Cool and mill it again and finally shaped into the mold.更多还原