无铝复合膨松剂在油条制作中的应用研究

Applying Non-Aluminum Composite Leavening Agent for Making Deep-Fried Dough Stick

研究了制作油条用无铝复合膨松剂的成分组成并确定了复合膨松剂中各种添加剂的适宜工艺参数范围,再通过正交试验及分析,确定出新型油条膨松剂的最佳配方:小苏打3.2%,葡萄糖酸δ内酯3.2%,酒石酸氢钾0.4%,磷酸二氢钙0.8%。通过感官评价得出结论:用新型膨松剂制作的油条在膨胀率和感官综合评分方面均优于传统明矾法加工的油条。

Alum is used widely in making deep - fried dough stick,a traditional food,as leavening agent.It is harmful to human health because of the high aluminum content of alum,thus alum abuse has been a serious problem in the consumption of deep - fried dough sticks in China.A non - aluminum composite leavening agent consisted of sodium bicarbonate,potassium hydrogen tartrate,calcium dihydrogen phosphate,and glucono - delt - lactone designed through our experiments is described in this paper.It is proved that the composite leavening agent can not only play better puffing and avoid the harmful effect of alum to human body,but also effectively supplies calcium,phosphorus and other nutrients.The non - aluminum composite leavening agent can be used to replace alum completely and of great significance to improve the process technology of deep - fried dough stick.