摘要：本文首先研究了原辅料配比和操作参数对大豆泡芙壳感官品质、膨胀性能的影响。通过单因素实验和正交试验，得到制作大豆泡芙壳的最佳配方为（焙烤比%）：大豆粉与低筋粉的总添加量100（面粉:大豆粉为65:5）、水109、蛋液157（蛋黄:蛋清2:3）、黄油50、盐0.71、膨松剂碳酸氢钠0.22。适宜的烫面时间为6min，烘烤条件为上火温度205℃、下火温度190℃、烘烤时间22min。然后研究了泡芙馅的制作，主要测定了金钻、雀巢、安佳、欧德堡四种打发稀奶油的功能特性、感官品质和显微结构，确定了最适合的稀奶油品牌为金钻，适宜搅打时间为6分10秒，此时组织最为细腻稳定。62023

毕业论文关键词：大豆；泡芙；研制；稀奶油

Soybean Puff and its Manufacturing Method

Abstract：This paper studies the effect of raw material ratio and operation parameters on soybean puff shells´ sensory quality, expansion performance.Through single factor experiments and orthogonal experiments, achieving the best production process parameters are(percentage of baking%):Soybean powder and low gluten flour with a total amount of 100(Ratio of low gluten flour and soybean powderl is 65:5),water quantity is 109,egg liquid quantity is 157(Ratio of egg yolks and whites are 3:2),butter quantity is 50,salt quantity is 0.71,the leavening agent of sodium bicarbonate contains 0.22.The suitable time of dough made with boiling water is 6 minutes.The baking temperature is 205℃ upward，190℃ below，and the best baking time is 22 minutes.Then making the puff fillings.Four brands of cream that is Diamond, Nestle, Angaur, Ou Debao are determined functional characteristics,sensory quality and microscopic structure.Then identified the suitable cream brand is Diamond.The suitable mixing time is 10 minutes and 6 seconds，And at this time, the texture is the most delicate and stable.

Key words: soybean；cream puff；development；whipping cream

目录

1 引言 1

1.1 大豆 1

1.1.1 大豆的营养及保健功能 1

1.1.2 大豆在焙烤食品中的应用 2

1.2 泡芙壳制作配方与工艺 2

1.2.1 泡芙壳基础配方 2

1.2.2  泡芙壳制作工艺 3

1.3 泡芙壳膨胀机理及其影响因素 5

1.4 泡芙馅制作配方及工艺 5

1.4.1 香草泡芙馅配方 5

1.4.2 香草泡芙馅制作方法 6

1.4.3 稀奶油的打发 6

1.5 本课题的研究目的和意义 7

2 材料与方法 8

2.1 实验材料 8

2.2 实验仪器与设备 8

2.3 实验方法 8

2.3.1 泡芙的制作 8

2.3.2 操作参数对大豆泡芙壳感官及膨胀的影响 9

2.3.3 原辅料配比对大豆泡芙壳感官及膨胀的影响 10

2.3.4 泡芙壳配方的正交优化 10

2.3.5 打发稀奶油的品质评定 11

2.3.6 泡芙壳感官评价 11

2.3.7 泡芙壳高径比的测定 11

2.3.8 泡芙比容的测定