微波预油炸藕夹的研究  

STUDY ON MICROWAVABLE PRE-FRIED LOTUS ROOTS WITH MEAT

作　　者：王尚玉[1] 周坚[1] 潘从道[1] 徐群英[1] 

机构地区：[1]武汉工业学院,湖北武汉430023

出　　处：《食品研究与开发》2006年第2期62-63,66,共3页Food Research and Development

摘　　要：确定了微波预油炸藕夹面拖料的主要原料和配方。最优的面拖料组成为低筋粉:玉米粉=1:1.5,HPMC含量为4%,预糊化淀粉含量10%。The process of microwavable pre-fried lotus roots with meat were studied in this paper. The optimum formula of hatter was determined with lower gluten flour and corn powder with the ratio 1：1.5, HPMC 4 %, pregelatinized starch 10 %.

关 键 词：可微波 预油炸 藕夹 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]