传统小吃阿嬷叫制作工艺优化

Amajiao Optimization of Production Process

阿嬷叫是以粉浆为表皮内填充馅料为主的小吃,通过单因素实验和正交实验,利用感官评价最终确定阿嬷叫制作工艺的最佳工艺参数。结果表明,影响阿嬷叫的顺序:猪油渣添加量>面粉与粘米粉比例>虾皮添加量>五香粉添加量;阿嬷叫制作优化的最佳工艺参数:猪油渣添加量100 g,面粉与粘米粉的比例6∶4,虾皮添加量60 g,五香粉添加量6 g,此工艺条件限制下的产品外观金黄酥脆,外酥里嫩,香气扑鼻。

Amajiao flour pulp as the main filling material in the epidermis,through the single factor experiment and orthogonal experiment,the use of sensory evaluation finally determine the best process parameters of Amajiao.The results showed that:the primary and secondary factors influencing Amajiao,the proportion of pig oil residue>flour and glutinous rice flour>shrimp skin>plus the selection of five spice powder;Amajiao the production optimization of the best technological parameters,the amount of oily pig oil residue is 100 g,the ratio of flour and glutinous rice flour is 6∶4,the amount of dried shrimp is 60 g,the amount of added five spices powder is 6 g,the product under the technical conditions of the restrictions of golden crispy appearance,crisp inside tender,fragrant.