微波预油炸食品裹粉的研究  

A Study on Coating Flour of Microwave Pre-Fried Food

作　　者：王尚玉[1] 周坚[1] 徐群英[1] 潘从道[1] 

机构地区：[1]武汉工业学院,湖北武汉430023

出　　处：《粮食与饲料工业》2005年第7期21-22,共2页Cereal & Feed Industry

摘　　要：通过对不同原料的比较,确定了微波预油炸食品裹粉的主要原料和配方。最优的裹粉组成是低筋粉∶玉米粉为1∶1.5,羟丙甲基纤维素(HPMC)质量分数为4%,预糊化淀粉质量分数为10%。Major materials and formulations of microwave pre-fried foods were determined through comparison of different materi- als. The optimum composition of coating flour was: the ratio of low gluten flour and corn powder was 1∶1.5, the mass fraction of hy- droxyl-propyl methylcellulose (HPMC) was 4% and that of pre-gelatinized starch was 10%.

关 键 词：微波 预油炸 裹粉 小麦粉 食品 

分 类 号：TS201[轻工技术与工程—食品科学]