六堡雪花酥的加工工艺及品质分析

打开文本图片集

摘要：通过单因素实验与正交试验研究六堡雪花酥加工工艺，发现六堡茶提香温度为120 ℃、棉花糖添加量为150 g及六堡茶粉添加量为总粉的40%时，雪花酥外形色泽黑褐均匀，甜度适宜，茶香明显且整体香味协调，不粘牙，感官审评的综合得分最高。

关键词：六堡茶；雪花酥；加工工艺

中图分类号：S571.1 文献标志码：A

Study on Processing Technique and Quality of

Liubao Snow Cake

HUANG Jinda1， LIN Jiawei1， YU Yanling1， YUAN Dongyin2， NONG Shouhua1， CHEN Jiaxian2， CAO Zhonghuan1， WEN Lixiang2， HE Meizhen1*

（1Wuzhou Tea Factory， Wuzhou ， Guangxi 543000， China; 2Guangxi Subtropical Crops Research Institute， Nanning， Guangxi 530001， China）

Abstract： The processing technique of Liubao Snow Cake was studied by single factor and orthogonal tests. It was found that when the aroma enhancement temperature of Liubao tea was 120 ℃， the amount of marshmallow was 150 g and the amount of Liubao tea powder was 40% of the total powder， the appearance of snow cake is dark and even in color， with appropriate sweetness， obvious tea aroma and overall fragrance coordination. What’s more， the snow cake was not sticky and the comprehensive scores of sensory evaluation was the highest.

Key words： Liubao tea; snow cake; processing technique

雪花酥是近年來火爆全民的一种休闲小零食，其特点是口感松软酥脆、风味独特、方便携带。（剩余7794字）

网站仅支持在线阅读（不支持PDF下载），如需保存文章，可以选择【打印】保存。