板栗磨牙棒的工藝化研究

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摘 要：通過單因素試驗(yàn)和正交試驗(yàn)對(duì)板栗磨牙棒的制作工藝及品質(zhì)進(jìn)行分析。結(jié)果表明，板栗磨牙棒的最佳配方為板栗粉添加量25 g，低筋粉添加量80 g，黃油添加量21 g，糖粉添加量20 g。本試驗(yàn)設(shè)計(jì)的新型板栗磨牙棒甜度適宜，磨牙效果好，營(yíng)養(yǎng)價(jià)值較高。

關(guān)鍵詞：板栗；磨牙棒；特色；感官評(píng)價(jià)

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，又稱栗子，擁有“干果之王”“鐵桿莊稼”的美譽(yù)[1-2]。（剩余2341字）