摘要
以感官评分和含油率为指标,对面窝的生产工艺参数进行了优化。比较了原料浸泡时间、大豆添加量、半成品的含水量、油炸温度和油炸时间对面窝品质的影响,筛选最佳工艺参数。研究结果表明:原料浸泡时间6h,大豆添加量12.5%,半成品含水量55.5%,在190℃下油炸2min,加工的面窝感官评分最高,含油量为17.23%。
The processing technology optimization based on sensory evaluation and oil content of fried cake was studied. The effects of marinating time, content of soybean, water content of semi-product, frying temperature and frying time on the quality of fried cake were investigated. The results showed that the optimization were as follows, marinating time 6 hours, content of soybean 12.5%, water content of semi-product controlled about 55.5% and frying time 2 rain at 190℃. In these conditions, the fried cake obtained the highest score with low oil content of 17.23%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第5期238-240,共3页
Food Science
基金
湖北省农业科技创新中心创新团队项目(2007620)
关键词
面窝
加工工艺
优化
fried cake
processing technology
optimization
