方便馄饨加工工艺研究  

Study on processing technology of instant wonton

作　　者：熊娟[1] 郑建仙[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品与机械》2011年第2期145-148,164,共5页Food and Machinery

摘　　要：以饺子粉为原料,对方便馄饨的工艺路线进行探讨。对方便馄饨馅料的配方和加工工艺参数进行优化。结果表明,馄饨馅料的最佳配方为:食盐3%,白砂糖10%,酱油4%,白酒2%;馅料的最佳加工工艺为:复煮时间90 min,烘烤温度60℃,烘烤时间120 min。方便馄饨的最佳工艺条件为:蒸煮时间10 min,油炸温度125℃,油炸时间1.5 min。Processing technology of the wonton was done with dumpling power.The formulation of wonton stuffing and the processing conditions of wonton stuffing and wonton were optimized.The experimental results show that,the best wonton stuffing was made by adding 3% salt,10% sugar,4% soy sauce and 2% wine to the meat when reboiling.The optimum processing conditions of wonton stuffing were as followed： Reboiling time was 90 min,baking temperature was 60 ℃ and baking time was 120 min.And the optimum processing conditions of wonton were as followed： Steaming time was 10 min,frying temperature was 125 ℃ and frying time was 1.5 min.

关 键 词：方便馄饨 油炸 感官评价 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]