红茶芝麻酥制作工艺研究及车间设计.doc

摘要:红茶和芝麻都对人体有很好的保健功能。本课题把红茶和芝麻加到酥点中，不仅能改善酥点的口感，还能增加其营养成分。本实验通过原辅料处理、面团调制、揉搓成型、焙烤、冷却等一系列过程，制成酥松爽口的红茶芝麻酥。本课题主要研究红茶芝麻酥的最佳工艺条件、最佳配方以及主要成分含量。通过正交试验确定了最佳工艺条件为：面火180℃，底火140℃，焙烤时间10min。通过单因素实验和面团硬度的测定，改变主要原料的添加量，确定了最佳配方为：低精粉100g，起酥油30g，绵白糖35g，红茶粉4g，芝麻3g，膨松剂2g，其中NaHCO3 0.6g，NH4HCO3 1.4g。本实验测定了红茶芝麻酥最优生产工艺参数下的主要成分含量，其比容为1.08mL/g，还原糖含量为33.50g/100g，粗脂肪含量为13.76%，茶多酚含量为3.44%。并进行了年产50t红茶芝麻酥的车间设计。

关键词：红茶芝麻酥；工艺条件；配方；营养成分

Abstract:Black tea and sesame both have good health function. This paper adds black tea and sesame to pastry, which can both improve its taste and increase its nutrient content. The crispy and refreshing black tea sesame crisps are made by raw materials processing, paste making, knead molding, baking, chilling and some other processes. This paper mainly researches on optimum process conditions, best formula and main compositin content of black tea sesame crisp. According to the orthogonal array design, the optimum process conditions are confirmed, including the surface temperature 180℃, the artillery primer temperature 140℃, and baking time 10min. With single-factor tests and tests of the dough hardness which change the additive amount of main rough material, the best formula of black tea sesame crisp, which is made of low powder 100g, shortening 30g, soft sugar 35g, black tea powder 4g, sesame3g, bulking agents 2% including NaHCO30.6g and NH4HCO31.4g, is studied. In addition, the experiment also assaies the main nutrient contents of black tea sesame crisp under its optimum production process parameters. The results show that its specific volume is 1.08mL/g, reducing sugar is 33.50g/100g, crude fat is 26.22%, tea polyphenol is 3.44%. And the workshop design which produce 50t black tea sesame crisp annually is designed.　

Keywords  Black tea sesame crisp  Process conditions  Formula  Nutrient contents