摘要：在泡芙基础配方上添加酥皮，制作酥皮泡芙，增加泡芙表皮的酥松口感。研究了原辅料配比和操作参数对酥皮泡芙感官品质、膨胀效果的影响，实验结果表明酥皮、膨松剂、鸡蛋和水对泡芙的品质影响较大，最好的膨松剂是泡打粉，最适合的油脂是黄油:玉米油(1:1)。通过单因素试验和正交试验，确定了制作酥皮泡芙的最佳配方（焙烤百分比），以低筋面粉100%计，加水量为103%，鸡蛋量为125%，膨松剂泡打粉为0。35%，黄油:玉米油(1:1)添加量42。8%，盐添加量为0。36%，酥皮添加量为面糊质量的17。5%。确定了适宜的工艺操作参数，烫面时间为2min，上火温度205℃、下火温度190℃、烘烤时间23min是最佳的焙烤条件。在此最优条件下，制得的泡芙口感膨松，外皮酥脆可口，造型坚挺，孔洞较大，感官评定得分为96分，比容为6。91mL/g，高径比为0。8。80876

毕业论文关键词：酥皮；泡芙；制作；品质

Study on the Manufacture and Characteristics of Pastry Puff

Abstract: Based on the traditional formula of cream puff, pastry puff with increased crisp skin was studied and manufactured。 The effects of raw materials and operating parameters on pastry puff sensory quality and its expansion were studied。 The experimental results showed that the best leavening agent is baking powder; the most suitable lipid is butter and corn oil (1:1)。 Through single factor test and orthogonal test, the best formula of pastry puff was determined (baking percentage) as low gluten flour 100%, water content 103%, egg weight 125%, leavening agent of baking powder 0。35%, butter and corn oil (1:1) dosage 42。8%, salt addition 0。36%, pastry on the top of puff 17。5%。 And the suitable boiling time was determined as 2min, the appropriate baking conditions were as follows: the upper baking temperature is 205℃, the under fire temperature is 190℃, the baking time is 23min。 Under the above said optimum conditions, the prepared pastry puff tastes crispy and delicious, the sensory evaluation scores 96, the specific volume is 6。91mL/g, and the ratio of height to diameter is 0。8。

Key Words：pastry；cream puff；manufacture；characteristics

目  录

1 绪论 1

1。1 泡芙制作配方与工艺 1

1。1。1 泡芙基础配方 1

1。1。2 泡芙制作工艺 1

1。2 泡芙膨胀及品质影响因素 3

1。2。1气体来源 4

1。2。2面粉 4

1。2。3 鸡蛋 4

1。2。4 油脂 5

1。2。5 膨松剂 5

1。2。6 烘烤过程 5

1。3 酥皮配方与制作 5

1。4 本课题的研究目的和意义 6

2 实验材料与方法 7

2。1 实验材料 7

2。2 实验仪器与设备 7

2。3 实验方法 7

2。3。1 泡芙的制作 7

2。3。2 泡芙膨胀影响因素的研究 8

2。3。3 酥皮对泡芙壳膨胀及风味的影响 9

2。3。4 泡芙感官评定 9

2。3。5 泡芙高径比的测定 9

2。3。6 泡芙比容的测定