无铝速冻油条膨松剂的研究

Study on Aluminum Free Leavening Agent of Frozen Deep- fried Dough Sticks

以比容和感官评分为响应值,碳酸氢钠、葡萄糖酸内酯、磷酸二氢钙、柠檬酸为自变量设计响应面实验,研究无铝速冻油条膨松剂的配方及最佳配比。实验结果表明:葡萄糖内酯对比容影响显著,磷酸二氢钙对比容影响极显著;碳酸氢钠对感官评分影响显著,葡糖糖酸内酯对感官评分影响极显著。无铝油条膨松剂的最佳配比为:碳酸氢钠2.57%、葡萄糖酸内酯1.80%、磷酸二氢钙1.86%、柠檬酸0.16%、酸式焦磷酸盐0.1%、碳酸钙0.4%,此时油条比容为2.4102m L/g,油条感官评定为94分,为高品质油条。

This study takes the specific volume and sensory score as the response value, and takes sodium bi- carbonate, gluconic acid lactone, calcium dihydrogen phosphate and citric acid as the independent variables. The results indicate that gluconic acid lactone has a significant effect on the specific volume, and calcium dihydrogen phosphate has a significant effect on the specific volume, and sodium bicarbonate has a significant effect on the sen- sory score, and gluconie acid laetone has a significant effect on the sensory score. The best proportions of aluminum free leavening agent of deep - fried dough sticks are as follows ： sodium bicarbonate 2.57% , gluconic acid lactone 1.80% , calcium dihydrogen phosphate 1.86% ,citric acid 0.16% , acid type coke phosphate 0.1% , calcium car- bonate 0.4%. Under this condition, the specific volume of deep - fried dough sticks is 2. 4102ml/g, the sensory score is 94, and this deep - fried dough sticks is of high quality.