冷冻无铝油条面坯关键工艺技术研究

Research on Key Technology of Frozen Non-aluminum Dough Stick Fritters

分析不同变性淀粉对冷冻油条面坯保水性和油条品质的影响,通过单因素和正交试验确定了无铝冷冻油条面坯的最佳配方和加工工艺,即选用高低筋粉为7∶3的复配面粉,添加2.6%(以面粉干基计)的无铝油条膨松剂、2.4%的乙酰化二淀粉磷酸酯(ADSP)和1.2 g/100g的食用油,可生产出品质优良的冷冻无铝油条。

The effect of different modified starches on water retention and fritter quality of frozen dough stick fritters was analyzed. The optimal formulation and processing technology of frozen non -aluminum fritters were determined by single factor test and orthogonal test. Under the condition of the ratio of high- gluten flour to low -gluten flour was 7： 3, content of non -aluminum bulking agent was 2.6% （dry flour）, content of acetylated double starch phosphate （ADSP） was 2.4%, and the amount of oil was 1.2 g/100 g , the high quality frozen aluminum-free fritters can be produced.