摘要
本文采用单因素试验和正交试验对沙琪玛的配方进行了优化。实验结果表明鸡蛋、泡打粉、小苏打、碳酸氢铵的最佳添加量分别为55%、0.8%、1.1%、1.2%;混合后,再添加β-环状糊精0.1 8%,大豆蛋白1.4%;将面团醒发3h,油炸面条醒发2h,再用1 70℃的棕榈油油炸2min,该产品组织状态平整、色泽淡黄、口感酥软,含油率较低,达到1 6.00%。
In this paper, the formula of Shaqima was optimized by single factor experiments and orthogonal test. The results showed that the optimal addition of eggs, baking powder, baking soda, ammonium bicarbonate was 55%, 0.8%, 1.1%, 1.2%, respectively. Followed mixing, 13 -cyclodextrin, cellulose powder and soy protein were added 0.18%,0.06%,1.4%;respectively. And then the dough and deep-fry noodles were placed for 3h and 2h, respectively. Deep-fry noodles were fried for 2min at 170℃ in palm oil. Under these conditions, the products was smoothness, golden, melted, and the content ofoil was very low, was up to 16.00%.
出处
《山东食品发酵》
2010年第4期38-43,共6页
Shandong Food Ferment
关键词
沙琪玛
配方
优化
Shaqima Technical conditions Formula Optimization
