无铝中式油条配料开发及其面团流变学性质研究

Development of No-Alum Ingredients of Chinese Fried Fritter and Mechanism of Dough on Rheological Dimensions

采用葡萄糖酸-δ-内酯(GdL)、碳酸氢钠、硬脂酸单甘酯、磷酸二氢钙复配代替明矾配方制作无铝油条。对油条产品进行感官评定和相关理化指标测定,考察新配方对面团流变学性质的作用机理。结果表明:最佳新配方为葡萄糖酸-δ-内酯1.0 g、碳酸氢钠4.5 g、硬脂酸单甘酯2.0 g、磷酸二氢钙0.8 g,新配方对面团物性的影响与明矾配方一致,该配方可以完全代替"矾碱盐"配方。

Chinese fried fritter was made with new no-alum ingredients, including Gluconic acid-δ-lac- tone （GdL）, sodium bicarbonate, stearic acid monoglyceride and calcium phosphate. By means of sensory evaluation and physicochemical indexes, the best formula was achieved： Gluconic acid-δ-lactone （GdL） 1.0 g, sodium bicarbonate 4.5 g, stearic acid monoglyceride 2.0 g, calcium phosphate 0.8 g. The properties of dough with no-alum formula and alum formula are similar according to rheological properties and farinograph-extensograph properties. So the new no-alum formula can take the place of alum formula on chinese fried fritter production completely.