摘要
应用L(9 3)4正交表研究稀奶油添加比例、造型重量、油炸温度、油炸时间对面包糠土豆泥品质的影响,从而确定其最佳工艺参数。实验结果表明:在稀奶油添加量为10%、造型重量为40 g、油炸温度为120℃、油炸时间为1.5 min时,制成的面包糠土豆泥内馅细腻润滑,外皮清香酥脆,色泽金黄。
Use L9（34） orthogonal table to study the effect of the four factors on the fried breadcrumbs filling mashed potatoes to determine the optimum process parameters. The experimental results show that the cream adding amount was 10%, dough weight is 40 g , frying temperature is 120℃, the frying time was 1.5 min, the product obtained is exquisite and smooth, it＆#39;s skin was fragrant crisp with golden yellow color.
出处
《食品研究与开发》
CAS
北大核心
2014年第9期63-65,共3页
Food Research and Development
关键词
正交法
面包糠
土豆泥
油炸
orthogonal method
breadcrumbs
mashed potatoes
frying
