预制调理油条的研制

Development of Pre-Processed Deep-Fried Dough Sticks

以预制调理油条为研究对象,研究安琪无铝膨松剂、安琪酵母、发酵时间和油炸温度对油条品质的影响。同时研究了油条胚最佳速冻工艺。结果表明:预制调理油条膨松剂的最佳添加量为小麦面粉重量的5%,最佳酵母添加量为小麦面粉重量的0.4%,最佳发酵时间为3.5 h,最适油炸温度为210℃。最佳速冻工艺为:冻结温度-30℃,冻结时间25 min。

Recuperated with precast Fried dough sticks as the research object, research the angel without aluminum leavening agent, angel yeast, fermentation time and frying temperature＇s influence on the quality of fried dough sticks. Study the twisted dough-strips embryo best quick-frozen process at the same time. Results show that the preeast best regulate twisted dough-strips leavening agent content is 5%, the weight of the wheat flour best yeast content is 0.4%, the weight of the wheat flour optimal fermentation time was 3.5 h, the optimal frying temperature is 210 ℃. Best quick-freezing process is： the freezing temperature -30 ℃, freezing time of 25 min.