Study on optimization of process and formula of jujube kernel crisp

HU Ya-jie; ZENG Jie; ZHANG Rui-yao; JIA Tian; GAO Hai-yan

doi:10.13386/j.issn1002-0306.2017.11.034

HU Ya-jie, ZENG Jie, ZHANG Rui-yao, JIA Tian, GAO Hai-yan. Study on optimization of process and formula of jujube kernel crisp[J]. Science and Technology of Food Industry, 2017, (11): 224-228. DOI: 10.13386/j.issn1002-0306.2017.11.034

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Study on optimization of process and formula of jujube kernel crisp

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In this paper, all-purpose flour and Xinzheng jujube were used as the main raw materials, the single-factor experiment, orthogonal test and sensory evaluation were used to develop the jujube kernel crisp.The results showed that the best formula was that the ratio of water oil dough and dry oil crisp was 1∶ 1 g/g, the ratio of the flour: oil ( among the dry crisp) was2∶ 1 g/g, and the amount of sugar was 20%. In addition, the best processing parameters were baking temperature 200 ℃, proofing time 12 min and baking time 18 min. The jujube kernel crisps had golden color, smooth skin, integrated shape, sweet taste and a typical aroma of jujube.

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Science and Technology of Food Industry

Study on optimization of process and formula of jujube kernel crisp

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