摘要
空心大麻球是当前餐饮市场深受消费者喜爱的风味小吃,空心大麻球面团工艺优化试验旨在解决面团调制工艺中的标准化问题,为进一步开发打下基础。通过正交试验和Box-Behnken试验设计以及响应面分析对空心大麻球面团工艺进行优化,得出较优工艺条件为:糯米粉150g,水140m L,食粉1g,白糖75g,泡打粉10g,在此优化的提取条件下空心大麻球面团的感官评价可达到82.50%。
The Grand Hollow Sesame Ball is a popular snack in current catering market. The technological optimization of its dough aims to solve the problems of standardization for further study. Orthogonal experiments, Box-Behnken design and response surface analysis are adopted for the optimization. The findings suggest an optimal recipe ： 150g ground glutinous rice, 140ml water. The sensory evaluation of the recipe is 82. 50%.
出处
《四川旅游学院学报》
2016年第5期18-21,共4页
Journal of Sichuan Tourism University
关键词
空心大麻球
面团
工艺优化
Grand Hollow Sesame Balls
dough
technological optimization
