摘要
优化发酵粉脆皮糊调配工艺,建立脆皮糊调配工艺参数的回归方程。在感官鉴定的基础上用质构仪进行脆度测定,并与感官鉴定结果进行综合评估。通过单因素试验,得出脆皮糊的面粉选用高筋粉,淀粉选用小麦淀粉,发酵粉选用即发干酵母。在此基础上再进行各因素的配比参数,通过正交试验得出淀粉10g、发酵粉2.0g、水75g、油15g、面粉50g的原料配比是最佳工艺参数,并从中选择最重要的3个因素进行正交回归试验,建立水、面粉、发酵粉配比的回归方程。
Formulation optimization of yeast powder based paste for crisp coating was carried out using single factor and orthogonal array design methods for achieving maximum weighted average of crispness,crispness-lasting time and surface smoothness.According to the single factor investigations,bread flour was the best choice for preparing the paste,and the optimal starch source was wheat,and instant dry yeast was superior to baking powder and fresh yeast.The optimal formula for the paste was composed of starch 10 g,yeast powder 2.0 g,water 75 g,oil 15 g,and flour 50 g.Amounts of water,flour and yeast powder were selected to be the most important factors affecting the comprehensive sensory evaluation of the paste,and their relationship was modeled using orthogonal regression design.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第18期99-103,共5页
Food Science
基金
国家自然科学基金项目(60975056/F030511)
关键词
脆皮糊
质构
脆度
发酵
烹饪
paste for crisp coating
texture
crispness
yeast
cuisine
