板栗磨牙棒的工艺化研究

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摘 要：通过单因素试验和正交试验对板栗磨牙棒的制作工艺及品质进行分析。结果表明，板栗磨牙棒的最佳配方为板栗粉添加量25 g，低筋粉添加量80 g，黄油添加量21 g，糖粉添加量20 g。本试验设计的新型板栗磨牙棒甜度适宜，磨牙效果好，营养价值较高。

关键词：板栗；磨牙棒；特色；感官评价

Study on the Technicalization of Castanea mollissima Molars

XING Donghui1， YANG Hui1， HE Pengcheng1， LIU Sheng1， GENG Jifeng2， WANG Baogang2*

（1.School of Tourism， Xinyang Vocational and Technical College， Xinyang 464000， China; 2.College of Food Science， Xinyang Agriculture and Forestry University， Xinyang 464000， China）

Abstract： The processing technology and quality of Castanea mollissima molars stick were analyzed by single factor test and orthogonal test. The results showed that the best formula of Castanea mollissima molars was 25 g of chestnut powder， 80 g of low gluten powder， 21 g of butter and 20 g of powdered sugar. The new Castanea mollissima molars stick designed in this experiment has appropriate sweetness， good molar effect and high nutritional value.

Keywords： Castanea mollissima; molar stick; characteristic; sensory evaluation

板栗，又称栗子，拥有“干果之王”“铁杆庄稼”的美誉[1-2]。（剩余2341字）