复合改良剂对油条抗老化的影响

Study on anti-aging effects of fried dough stick by compound modifier

以油条的感官评分、比容和硬度为评价指标,在预试验和单因素试验的基础上,研究单甘酯、蔗糖酯和二乙酰酒石酸单甘酯(DATEM)对油条品质和抗老化效果的影响,并用正交试验对3种乳化剂进行优化设计。结果表明,复合改良剂的最优配方为单甘酯0.6%,蔗糖酯0.2%,DATEM0.5%,在该配方上,油条的感官评分为92.33,比容为4.67mL/g,硬度值为528.614g。

With sensory score, specific volume and hardness of fried dough stick as evaluation index, on the basis of preliminary experi- ments and single factor experiment, the effects were researched, in- cluding monoglyeerides, sugar esters and DATEM on quality and an- ti aging of fried dough stick. And the influences of three kinds of e mulsifier were optimized with orthogonal experiment design. Results showed that the optimal formula of compound modifier were as fol lows： monoglycerides 0.6%, sugar esters 0.2%, DATEM 0. 5%. In this formula the sensory score, specific volume and hardness of fried dough stick were 92.33, 4.67 mL/g, 528. 614 g respectively.