Study on Technology of Barley Leaf Nougat Shachima
Fang JiaQin;Guangzhou Restaurant Group Likofu Food Company Ltd.;
Four factors affecting the taste and flavor of barley roe leaf cattle were selected for single factor experiment, and the optimum technology was determined by orthogonal experiment: Sugar ∶ glucose syrup = 30 ∶ 30, syrup boiling temperature is 140 ℃, protein content is 10%, barley leaf powder content is 2%. The barley rhododendron produced by this method has suitable sweetness, moderate hardness, chewing power and fragrance of barley seedlings; When the ratio of flour and glutinous rice is 5 ∶ 1, eggs add 40%, and frying time is 10 min, The color of Shaqima is golden and crisp, and its egg flavor is moderate. The barley roe loaf candy rolling and Shachima strip 2 ∶ 1 were mixed and evenly molded, cooled, cut and made into barley roe loaf candy rolling Shachima.
【CateGory Index】： TS213.23