无铝中式油条配料开发及其面团流变学性质研究  

Development of No-Alum Ingredients of Chinese Fried Fritter and Mechanism of Dough on Rheological Dimensions

作　　者：李子廷[1] 赵建新[1] 傅琼颖[1] 马申嫣[1] 李广 张灏[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,无锡214122 [2]无锡华顺民生食品有限公司,无锡214122

出　　处：《吉林农业大学学报》2011年第1期99-105,109,共8页Journal of Jilin Agricultural University

基　　金：国家科技支撑计划项目(2008BAD91B03)

摘　　要：采用葡萄糖酸-δ-内酯(GdL)、碳酸氢钠、硬脂酸单甘酯、磷酸二氢钙复配代替明矾配方制作无铝油条。对油条产品进行感官评定和相关理化指标测定,考察新配方对面团流变学性质的作用机理。结果表明:最佳新配方为葡萄糖酸-δ-内酯1.0 g、碳酸氢钠4.5 g、硬脂酸单甘酯2.0 g、磷酸二氢钙0.8 g,新配方对面团物性的影响与明矾配方一致,该配方可以完全代替"矾碱盐"配方。Chinese fried fritter was made with new no-alum ingredients, including Gluconic acid-δ-lac- tone （GdL）, sodium bicarbonate, stearic acid monoglyceride and calcium phosphate. By means of sensory evaluation and physicochemical indexes, the best formula was achieved： Gluconic acid-δ-lactone （GdL） 1.0 g, sodium bicarbonate 4.5 g, stearic acid monoglyceride 2.0 g, calcium phosphate 0.8 g. The properties of dough with no-alum formula and alum formula are similar according to rheological properties and farinograph-extensograph properties. So the new no-alum formula can take the place of alum formula on chinese fried fritter production completely.

关 键 词：油条 无铝配料 葡萄糖酸-Δ-内酯 面团性质 流变性质 

分 类 号：TS972.116.3[轻工技术与工程]