摘要
[目的]研究油炸南瓜饼制作的最佳工艺及油炸前后南瓜饼的品质变化。[方法]以糯米粉和南瓜粉为材料,通过单因素和L9(34)正交试验研究了油炸温度、油炸时间、加水量、南瓜粉与糯米粉配比对油炸南瓜饼质构分析(Texture Profile Analysis,TPA)和感官评价的影响,并探究了油炸前后的南瓜饼含水量、吸油量和结晶度的变化。[结果]试验表明,油炸南瓜饼的最佳条件为:油炸温度150℃,油炸时间6 min,加水量80%,南瓜粉与糯米粉的比例为1∶4;随着油炸温度的升高、油炸时间的延长以及糯米粉比例的增加,油炸南瓜饼的脆性、硬度和黏性都呈现上升趋势,而随着水分含量增加,脆性、硬度和黏性呈现下降的趋势;随着油炸时间的增加,南瓜饼各部分吸油量先增加后趋于平缓;油炸后,南瓜饼外壳、中间和中心的结晶度分别为4.49%、3.86%和3.07%。[结论]在最佳条件下油炸的南瓜饼香脆可口,口感软硬适中,品质较优。
[Objective] The aim was to study the optimum processing conditions for fried pumpkin pie and quality changes before and after frying. [Method] Glutinous rice flour and pumpkin powder were used as the main materials,by single factor and orthogonal experiments,the effects of frying temperature,frying time,moisture content and the ratio of glutinous rice flour to pumpkin powder on the texture profile analysis（ TPA） and sensory evaluation of fried pumpkin pie were investigated. Moreover,the changes of oil absorption and crystallinity of pumpkin pie before and after frying were also studied. [Result] The results showed that the optimum processing conditions for fried pumpkin pie were as follows： frying temperature 150 ℃,frying time 6 min,moisture content 80%,the ratio of pumpkin powder and glutinous rice flour 1∶ 4. With the increase of frying temperature,frying time and the ratio of glutinous rice,the friability,hardness and cohesiveness of pumpkin pie were increased,but with the increase of moisture content,the friability,hardness and cohesiveness of pumpkin pie were decreased; with the increase of frying time,the oil absorption volume of each part of the pumpkin cake was increased quickly at the beginning and gradually became mild.After frying,the crystallinity of the crust,middle and center of pumpkin pie were 4. 49%,3. 86% and 4. 49% respectively. [Conclusion]Under the optimum conditions,fried pumpkin pie is crispy and delicious taste.
出处
《安徽农业科学》
CAS
2016年第6期78-82,共5页
Journal of Anhui Agricultural Sciences
基金
安徽省"十二五"科技计划(1401032009)
关键词
南瓜饼
油炸
质构
吸油
X-衍射
Pumpkin pie
Fry
Texture profile
Oil absorption
X-ray diffraction
