薏苡仁无铝沙琪玛的研究  

Processing technology of adlay seed SaQiMa without aluminum

作　　者：陆雅丽[1] 王明力[2] 吴映梅[1] 闫岩[1] 

机构地区：[1]贵州大学化学与化工学院,贵阳550025 [2]贵州大学发酵工程与生物制药省重点实验室,贵阳550025

出　　处：《食品科技》2013年第10期137-139,共3页Food Science and Technology

基　　金：贵州省中药现代化科技产业研究开发专项项目(黔科合中药字[2011]5077号)

摘　　要：以贵州薏苡仁、面粉、鸡蛋为主要原料,研究薏苡仁无铝沙琪玛的加工工艺。结果表明,薏苡仁无铝沙琪玛的最佳生产工艺条件为:面粉和薏苡仁粉的比例为2:1,鸡蛋添加量为60%,碳酸氢铵添加量为1.8%,碳酸氢钠添加量为0.4%,沙琪玛炸条和糖浆的比例为1.8:1。产品香甜可口、口感酥软,具有薏苡仁的特殊风味。Guizhou adlay seed, flour and eggs was used to investigate the technology of adlay seed SaQiMa without aluminum. The results showed that the optimum technology condition for adlay seed SaQiMa： the flour and adlay seed powder＇s proportion of 2.0：1, egg addition amount of 60%, ammonium hydrogen carbonate content of 1.8%, sodium hydrogen carbonate content of 0.4%, SaQiMa fried and syrup＇s proportion of 1.8：1. Eventually developed into a kind of sweet and delicious, taste tender, has a special flavor of adlay seed SaQiMa without aluminum.

关 键 词：薏苡仁 无铝沙琪玛 配方 加工工艺 

分 类 号：TS205[轻工技术与工程—食品科学]