冷冻生胚油条的关键工艺研究

Research on Key Technology of Quick-Frozen Fritters

以不同湿面筋含量的面粉为原料制备生胚油条。以油条的比容和感官评分为评价指标,通过对影响生胚油条品质的原料配比、复配膨松剂添加量及速冻条件的差异进行单因素试验,优化其最佳关键工艺条件。结果表明,最佳工艺条件为高低筋粉配比7∶3,膨松剂添加量4%,松弛时间4 h,冷藏松弛16 h,速冻温度-35℃。在此条件下制备的生胚油条冻藏30 d后仍具有良好的膨胀性。

Using flour with different wet gluten content as raw materials to prepare quick-frozen fritters.With the specific volume and sensory score of fritters as the evaluation indicators,the difference of raw material ratio,compound leavening agent addition and quick-freezing conditions were studied by single factor test,the key process conditions of making quick-frozen fritters were optimized.The optimum process conditions were determined as follows:high and low gluten flour ratio 7∶3,compound leavening agent 4%,refrigeration relaxation time 16 h,quick freezing temperature-35℃.Under the optimum conditions,The quick-frozen fritters still had good swelling properties after being frozen for 30 days.