蓝莓饼的生产关键技术研发(全)讲义.doc

作者简介：李彦莹（1993—），女，硕士生，农产品加工与贮藏工程 通讯作者：林奇（1963—），男，教授，硕士，农产品加工及贮藏工程 蓝莓饼的生产关键技术研发 李彦莹1，包媛媛1，赵娟秀1，申海滨2，杨春永3，林奇＊1 （1.云南农业大学食品科学技术学院，云南昆明 650201）（2.云南宜良县科技局，云南昆明 652100）（3.云南连宸食品有限公司，云南昆明 650206） 摘要：本试验以云南宜良种植蓝莓为原料制成内馅，加以绿豆沙馅将蓝莓内馅均匀包裹，制成馅中馅后用饼皮包裹成的独具特色的蓝莓饼。通过单因素试验和正交试验研究了蓝莓内馅原料的配比量、饼皮中油面与干面的配比量、焙烤时间等参数对产品质量的影响，并采取感官评定分析的方式确定最佳配方。结果表明：在蓝莓内馅配料比、饼皮油面和干面的配比以及焙烤时间这三个因素中，对产品感官指标影响的程度依次为：油面和干面的配比蓝莓内馅配料比焙烤时间。确定出的最佳配方为蓝莓内馅蓝莓浆︰白砂糖︰变性淀粉为5︰2︰1；饼皮中油面︰干面为1︰1；上火220℃，下火100℃焙烤15min。在此最优工艺条件下，蓝莓饼表皮呈金黄色、口感酥脆、香甜可口,感官评分最高。 关键词：蓝莓；绿豆；工艺 Research on Key Technology of Blueberry Cake Production LI Yan-Ying1，BAO Yuan-Yuna1,ZHAO Juan-Xiu1,SHEN Hai-Bin2,YANG Chun-Yong3,LIN Qi*1 College of food science and technology, Yunnan Agricultural University?, Kunming 650201, China) Yiliang science and Technology Bureau of Yunnan, Kunming 652100, China) Yunnan Lian Chen Food Co., Ltd., Kunming 650206, China) Abstract: Taking blueberry, mung bean and wheat flour as main raw materials, blueberry pulp filling was filled in mung bean paste, then blueberry crisp cake was made through special processing.By single factor test and orthogonal test, the proportioning of filling、proportioning of crust and baking time had been studied. the order of the influence degree of the key parameters on the product sensory quality was:the ratio of amount of oil pastry and dry pastrythe ratio of filling of blueberry pulp、sugar and denatured starchbaking time.The optimal processing conditions were as follows: the ratio of filling of blueberry pulp、sugar and denatured starch was 5:2:1, the ratio of amount of oil pastry and dry pastry was 1:1, baking time was 15 minutes with 220℃ above cake surface and 100℃ below cake surface.With the best conditions,it made 90 in sensory evaluation, not only having a golden yellow face but also fragrant and sweet. Key words: blueberry; mung bean;processing 蓝莓（拉丁名Semen Trigonellae, 英文名Blueberry），一种小浆果，属杜鹃花科（Ericaceae）越橘属(Vaccinium spp.) ，全世界分布达450余种[1-3]。果实直径0.5～2.5厘米，形状多圆形或扁圆形，被有白色果粉，呈蓝色，色泽美