摘要
研究了非油炸芋头脆片加工过程中,原料的配比、面团水分含量、食用油、鸡蛋液、疏松剂等对芋头脆片成品品质的影响。结果表明:原料配比为7:3,面团含水量为 32%,食用油添加量为 5%, 鸡蛋液添加量为 6%,NH4HCO3、NaHCO3的复合膨松剂添加量为 0.7%,在 180℃的烘烤 5min,可获得水分含量 4%,脂肪含量 3.5%,色泽浅金黄,外观整齐,口感松脆, 具有浓郁的芋头香味的脆片。
various factors, including material composition, water content in Colocasia esculenta Schott dough, amount of food grade oil, egg , raising agent, salt, glucose and baking temperature were studied in the production process of backing Colocasia esculenta Schott chips. Results showed that Colocasia esculenta Schott chip contained 4% water content and3.5% oil, retained good Colocasia esculenta Schott flavor and maize flavor, without unpleasant taste, with light golden yellow color, smooth appearance and crispy could be obtained when primary material proportion of Colocasia esculenta Schott powder and maize powder for 7:3,Water content in Colocasia esculenta Schott dough for 32%, amount of food grade oil for 5%, amount of egg for 30%, amount of NH4HCO3 and NaHCO3 as composite raising agent for 0.7%. Amount of salt for 1.5%,amount of glucose for 20% and baked at 180℃ for 5 minutes.
