摘要
以高筋面粉、胡麻油、小苏打、食盐和鸡蛋为主要原料制作馓子,以感官品质评分为指标,研究食盐添加量、油炸温度和油炸时间3个因素对馓子产品品质的影响,在单因素试验基础上进行Box-Behnken试验设计,采用响应面法优化馓子的生产工艺条件,并进行分析。结果表明,馓子最佳生产工艺条件为:面粉质量100g,食盐添加量为2g,汤料熬制时间20min,油炸温度150℃,油炸时间15min。在此条件下制得的馓子,口感和外观形状最好。
In this experiment,high-gluten flour,sesame oil,baking soda,salt and eggs were used as the main raw materials to prepare Tweezers.The sensory quality score was used as an indicator to study the three factors of salt addition,frying temperature and frying time.Influence,Box-Behnken experiment design was carried out on the basis of single factor experiment.Response surface methodology was used to optimize the production conditions of steamed bread and the analysis was carried out.The results showed that the optimal production conditions of Tweezers were:Flour quality is 100g,salt content is 2g,soup boiling time is 20min,frying temperature is 150℃,frying time is 15min The tweezers produced under these conditions have the best mouthfeel and appearance.
作者
陈红
杨许花
李海燕
杨雪妍
高丹丹
CHEN Hong(College of Life Science and Engineering,Northwest Minzu University,Lanzhou 730124,China)
出处
《安徽农学通报》
2021年第14期135-138,153,共5页
Anhui Agricultural Science Bulletin
基金
西北民族大学中央高校基本科研业务费资金资助项目(31920190202-4)
西北民族大学本科生创新项目(XBMU-BYL20089)
西北民族大学中央高校基本科研业务费专项资金资助研究生项目(Yxm-2021073)。
关键词
馓子
制作工艺
品质
响应面
Tweezers
Production process
Quality
Response surface
