| Xinjiang nuts cake is a street snack that is popular among people in the region and is made with traditional techniques.Because Xinjiang nuts cake do not have a clear production process,the cost is high and transportation is inconvenient,the development of its industry has been limited.At present,there are few studies on Xinjiang nuts cake and related products.On the basis of determining the best ratio of Xinjiang nuts cake and perfecting its making proces,the fruit cake was added to the Xinjiang nuts cake to develop a New nuts cake product,and the temperature-changing drying process was studied.Provide reference for the development and production of its new products.Below are key research findings:(1)The response surface method was used to optimize the Xinjiang nuts cake production process.Combined with the single factor test and the response surface optimization model,the optimal formula of New nuts cake was determined to be 2:1 mass ratio of peanut to other dried fruits(the total amount of dried fruit added was 100 g).The amount of icing added was 21 mL,the amount of granulated sugar was 10 g,and the sensory evaluation score was 84.8 points after optimization.(2)On the basis of determining the Xinjiang nuts cake making process,the New nuts cake series products were developed.Using the fuzzy mathematics sensory score as an indicator,the effects of five factors on the sensory characteristics of the New nuts cake series were investigated.Finally,the best formula for the new pear nuts cake is: Xinjiang nuts cake 35%,sugar 40%,sugar thinner 5%,compound rubber 1.5%,citric acid 0.6%;new grape nuts cake best formula: Xinjiang nuts cake 35%,sugar 40%,syrup 10%,compound rubber 1.5%,citric acid 0.4%;the best formula of new peach nuts cake: Xinjiang nuts cake 25%,sugar 35%,sugar thinner 10%,compound rubber 1.5%,citric acid 0.6%;new type The best recipe for apple nuts cake: Xinjiang nuts cake 35%,sugar 35%,sugar thin 15%,compound glue 1.25%,citric acid 0.4%.(3)The constant temperature drying and drying rate curves of four New nuts cake products at 40 ℃,45 ℃,50 ℃,55 ℃,60 ℃,65 ℃,70 ℃,75 ℃,and 80 ℃were studied.The sensory score,drying rate and drying energy consumption of the dried product were selected as the three factors of the dry orthogonal test of the New nuts cake series.The optimal temperature-changing dry combination of the New nuts cake series was analyzed: the New pear nuts cake high temperature 70 ℃-3 h,medium temperature zone 60 ℃-3.3 h,low temperature zone 50 ℃-7.5 h,total drying time 13.8 h;New grape nuts cake high temperature zone 70 ℃-2.7 h,medium temperature zone 60 ℃-4 h,low temperature zone 50 ℃-6.75 h,the total drying time under this temperature changing condition is 13.45 h;the New peach nuts cake high temperature zone 70 ℃-3 h,the medium temperature zone 60 ℃-3 h,the low temperature zone 50 ℃-6.5 h,the total drying time 12.5 h,the New apple nuts cake has a high temperature zone of 70 °C-2.9 h,a medium temperature zone of 60 ℃-3.25 h,a low temperature zone of 50 ℃-6 h,and a total drying time of 12.15 h.The results show that compared with the constant temperature drying method,New nuts cake drying process should choose the segmentation temperature changing drying method. |
