六堡雪花酥的加工工藝及品質(zhì)分析

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摘要：通過單因素實(shí)驗(yàn)與正交試驗(yàn)研究六堡雪花酥加工工藝，發(fā)現(xiàn)六堡茶提香溫度為120 ℃、棉花糖添加量為150 g及六堡茶粉添加量為總粉的40%時(shí)，雪花酥外形色澤黑褐均勻，甜度適宜，茶香明顯且整體香味協(xié)調(diào)，不粘牙，感官審評(píng)的綜合得分最高。

關(guān)鍵詞：六堡茶；雪花酥；加工工藝

中圖分類號(hào)：S571.1 文獻(xiàn)標(biāo)志碼：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種休閑小零食，其特點(diǎn)是口感松軟酥脆、風(fēng)味獨(dú)特、方便攜帶。（剩余7794字）