米粉裹粉配方的优化研究

Optimization of Rice Batter Powder

选取信阳杂交粳米和调质米粉做原料,通过单因素试验和正交试验优化米粉裹粉的配方,旨在为米粉裹粉市场的发展以及新型裹粉配方的探索提供参考。结果表明:料液比、羟丙基甲基纤维素(HPMC)、甲基纤维素(MC)与焦磷酸钠等因素对油炸土豆片的挂糊量、含水量和感官评分等指标均有一定影响。通过排队评分法得出米粉裹粉的最佳工艺配方:料液比1∶6,HPMC添加量0.6%,MC添加量0.4%,焦磷酸钠添加量0.1%,信阳杂交早粳米A与调质米粉B的比例为19∶1,小苏打1%,盐1%。在此条件下,研究了米粉裹粉对油炸土豆块各指标的影响,油炸土豆块的含油量为33.56%,脆度为1 083.04 g。产品色泽金黄,口感酥脆、硬度适中、不粘牙。

Using single- factor and orthogonal experiment to explore and optimize the rice powder coating formulation with Xinyang hybrid japonica rice and conditioned rice flour as the raw material in this paper. The results would aim to provide the reference for the development of rice powder coating market and the exploration of new type of powder coating formulation. The results showed that all of the material liquid ratio,hydroxypropylmethyl cellulose（ HPMC）,methyl cellulose（ MC） and sodium pyrophosphate had centainly influence on batter pickup,water content and sensory evaluation score of fried potato chips. The optimal formula of rice powder coating determined by line up grading method： material liquid ratio was 1 ∶ 6,HPMC was 0. 6%,MC was 0. 4%,sodium pyrophosphate was0. 1%,Xinyang japonica and conditioned rice B was 19 ∶ 1,baking soda was 1%,salt was 1%. The influence on some indexes of fried potato flour- based batter was also studied in the conditions,oil content was 33. 56%,brittleness was 1 083. 04 g. The products were in yellow- golden color,crispy,moderate hardness and not sticky.