无铝速冻油条的品质研究  

STUDY ON THE QUALITY OF DEEPFREEZE DOUGH-STRIPS WITHOUT ALUMINUM

作　　者：张国治[1] 董少华[2] 房菁[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]秦皇岛经济技术开发区管委会,河北秦皇岛066004

出　　处：《河南工业大学学报（自然科学版）》2005年第4期42-43,46,共3页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省2001年重点科技攻关项目(0123012000)

摘　　要：研究中采用了多因素正交试验和极差分析的方法,通过使用无铝膨松剂,分析并设计出了生产速冻油条的配方.加入增稠剂、乳化剂研究速冻对油条品质以及含油率的影响.Using the bulking agent without aluminum method applied in the twisted dough-strips fry system process,the optimal condition of frozen dough-strips producing was analyzed and designed with the muhi-factors-orthogonal test and analysis of range method. Then the increasing dense agent and emulsor were added to find the influence of deepfreeze to the twisted dough-strips quality and the oil containing rate.

关 键 词：无铝膨松剂 速冻 油条 含油率 

分 类 号：TS201.1[轻工技术与工程—食品科学]