摘要
研究中采用了多因素正交试验和极差分析的方法,通过使用无铝膨松剂,分析并设计出了生产速冻油条的配方.加入增稠剂、乳化剂研究速冻对油条品质以及含油率的影响.
Using the bulking agent without aluminum method applied in the twisted dough-strips fry system process,the optimal condition of frozen dough-strips producing was analyzed and designed with the muhi-factors-orthogonal test and analysis of range method. Then the increasing dense agent and emulsor were added to find the influence of deepfreeze to the twisted dough-strips quality and the oil containing rate.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2005年第4期42-43,46,共3页
Journal of Henan University of Technology：Natural Science Edition
基金
河南省2001年重点科技攻关项目(0123012000)
关键词
无铝膨松剂
速冻
油条
含油率
bulking agent without aluminum
deepfreeze
dough-strips
rate of oil
