酥脆牛轧糖生产工艺的探讨

Study of Manufacturing Technique of the Crisp Nougat

摘要:

先对影响产品质量的单因素进行实验研究，并在单因素实验的基础上通过正交试验获得最优化工艺条件。实验结果为：糖浆比5:5，熬糖温度145 ℃，2%卵蛋白，搅打时间25 min。

Abstract:

Effects of some influential factor on effect quality were studied and then an orthogonal test design was applied to obtain the optimal process conditions. The best manufacturing conditions are as follows: sugar/glucose syrup 5:5, boiled temperature 145 ℃, 2% dosage of egg Albumen, and tired time25 min.