-
摘要：本论文主要研究了原辅料种类、配比、操作工艺条件对泡芙感官品质及膨胀的影响，确定了泡芙的制作配方与主要工艺参数。结果表明，在泡芙的制作中，低筋粉优于中筋粉、高筋粉，植物油优于黄油、起酥油，蛋黄蛋清最佳比例为1:2。泡芙的最佳制作配方（焙烤比%）为：低筋粉100，油56，水111，盐0.6，鸡蛋144。泡芙的主要制作工艺参数为：烫面时间4~6min，烫面冷却温度38℃以下，面糊悬垂度4.5cm~4.8cm，烘焙温度上火205℃、下火195℃，烘烤时间25min。6094
- 上一篇：绿茶饮料护色技术研究+文献综述
- 下一篇：复合杂粮饮料的制备技术研究+文献综述
关键词：泡芙；制作；膨胀机理；原辅料；工艺
Study on the Expansion Mechanism and Process Optimization of Cream Puff
Abstract：First，we studied the influence of the expansion mechanism and process optimization of cream puff by raw materials in this paper. In this paper，the mechanism and the affecting factors of cream puff expansion was studied，different formulation and producting methods was carded out repeatedly．the result showed that factors including the gluten flour，the type and amount of fat，water and high tempemture were closely related to puff expansion．So，on the basis of its proven processing mechanism and influence factors，through sensory evaluation and orthogonal test，the optimum formula and process of Puff was determined．The results indicated that the best formula of puff was determined as follows(percentage of baking%):1. flour 100, oil 50, water 100, salt 0.7，egg 143．2. flour 100, oil 56, water 111, salt 0.6，egg 144．The time of dough made with boiling water is 4 to 6 minute，the best cooling temperature after dough made with boiling water is 20℃ to 38℃，the best baking temperature is 205℃ upwardly，195℃ below，the best baking time is 25 minutes。
Key words: puff；make；expansion mechanism；raw material；technology
目 录
1 绪论 1
1.1泡芙概述 1
1.1.1 泡芙配方 1
1.1.2 泡芙制作工艺 2
1.2 泡芙膨胀机理及影响因素 4
1.3 本课题的立题背景、研究内容及意义 4
2 材料与方法 6
2.1 实验材料 6
2.2 实验仪器与设备 6
2.3 实验方法 6
2.3.1 泡芙的制作 6
2.3.2 泡芙的感官评定 7
2.3.3 泡芙比容的测定 8
2.3.4 泡芙高径比的测定 8
3 结果与讨论 9
3.1 泡芙制作配方及工艺的初步确定 9
3.2 原辅料配比对泡芙制作及膨胀的影响 10
3.2.1 面粉种类对泡芙感官品质及膨胀的影响 10
3.2.2 不同油种类对泡芙感官品质及膨胀的影响 11
3.2.3 水添加量对泡芙感官品质及膨胀的影响 12
3.2.4 油添加量对泡芙感官品质及膨胀的影响 13
3.2.5 盐添加量对泡芙感官品质及膨胀的影响 15
3.2.6 鸡蛋对泡芙感官品质及膨胀的影响 15
3.3 工艺参数对泡芙制作及膨胀的影响 17
3.3.1 面团冷却温度对泡芙感官品质及膨胀的影响 17
3.3.2 面糊悬垂度对泡芙感官品质及膨胀的影响 18
3.3.3 烫面时间对泡芙感官品质及膨胀的影响 19
3.3.4 烘焙温度时间对泡芙感官品质及膨胀的影响 20
4 结论 22
4.1 原辅料对泡芙制作及膨胀的影响 22
4.2 工艺操作对泡芙制作及膨胀的影响 23
4.3 泡芙制作配方与工艺参数的确定 23