泡芙制作及其膨胀影响因素研究+文献综述.docVIP

泡芙制作及其膨胀影响因素研究+文献综述 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 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 致谢24 参考文献25 1 绪论 1.1泡芙概述 泡芙属于烘焙小吃，烘焙食品是以粮油、糖、蛋等为基料，添加适量辅料，经和面、成型、烘烤等工序制成的口味多样、营养丰富的食品。得益于国内旺盛的烘焙产品需求，中国烘焙行业呈现出健康、快速、可持续发展的良好态势。近年来，我国烘焙食品的年销售额增长率一直保持在10%以上，其增长速度远超过食品工业的平均速度，我国烘焙食品业已进入快速增长期。烘焙食品正在趋于小吃化、时尚化，也就是说，很多人一天多餐，工作时间紧,需要富有情调趣味的小烘培食品来消遣时光，体积小、分量少而具备时尚新颖特色的泡芙烘培食品会更受到欢迎。 泡芙是一种比较有特色的西式烘焙面点，由泡芙皮和沙司馅组成，源于意大利，传说是凯瑟琳.德.梅第奇的厨师发明的。目前国内市场泡芙产品比较少见，主打产品为传统的香草味泡芙。泡芙皮一般差别不大，其风味更多体现在其内部馅料上[1]。。 1.1.1 泡芙配方 配方1（焙烤%）：面粉100g，鸡蛋180g（175%~180%），油脂80g（75%~80%），水160g（150%~160%），盐2g（1.5%~2%），牛奶20g（15%~20%）[2]。 配方