合欢花-萱草牛轧糖的制备工艺研究
目的 确定合欢花-萱草牛轧糖的最佳制备工艺。方法 通过单因素实验考察主要组分添加量和关键加工工序对合萱牛轧糖品质的影响, 并在此基础上进行正交试验, 以确定最佳生产工艺条件。结果 当熬糖温度为140 ℃、麦芽糖与白砂糖比例为5:5(m:m)、萱草段添加量为20 g、合欢花水煎液20 mL、搅打15 min时, 使用此法制作的牛轧糖质地酥脆, 细腻, 软硬适中, 有咀嚼性, 并具有药材特有香气, 口感最好。结论 此工艺可为工业生产提供技术信息。
Objective To determine the best preparation process of flos albiziae and day lilies nougat. Methods The influence of main component addition and key machining process on the quality of flos albiziae and day lilies nougat was investigated by single factor experiment, and the orthogonal test was carried out on this basis to determine the optimum production process conditions. Results The results show that the optimum condition were as follows: the sugar temperature was 140 ℃, sugar-syrup ratio was 5:5 (m:m), addition amount of day lilies was 20 g, flos albiziae water was 20 mL, and beating time was 15 min. The nougat produced under these conditions is crispy, delicate, soft and hard, chewable, and has the unique aroma of medicinal herbs and the best taste. Conclusion This process can provide technical information for industrial production.
标题：合欢花-萱草牛轧糖的制备工艺研究
英文标题：Preparation technology of flos albiziae and day lilies nougat
作者：
石梦鸽 辽宁中医药大学药学院
高紫丹 辽宁中医药大学药学院
孙云珊 辽宁中医药大学药学院
孙艳涛 辽宁中医药大学药学院
中文关键词:牛轧糖,合欢花,萱草,
英文关键词:nougat,flos albiziae,day lilies,
发表日期：2017-10-22
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