淮安茶馓制作工艺的优化  

Optimization of the Producing Process of Huai'an Chasan

作　　者：汤海莲[1] 朱在勤[1] 单康[1] 王紫薇[1] 顾晗烨[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《美食研究》2014年第3期51-55,共5页Journal of Researches on Dietetic Science and Culture

摘　　要：运用粉质仪分析七种面粉的特性,选择出适合制作淮安茶馓的面粉品种。通过实验发现,茶馓配方中加水量、水温、加盐量、静置时间、油炸温度、油炸时间对茶馓品质的影响最大;通过单因素试验确定各因素较好的水平,再进行正交试验和质构仪测定,得出茶馓最佳制作工艺:小麦粉100g,水60g,食盐2g,水温40℃,面团静置50min,油浸20h,油温180℃,油炸120s。Seven flour characteristics were analyzed by using Farinograph so as to select more suitable flour va- rieties for the production of Chasan. Through the experiment, Chasan is found to be influenced by water, wa- ter temperature, salt, standing time, oil temperature and frying the orthogonal experiment, the best process conditions of Chasan g, salt water 2 g, water temperature 40 C°, standing time 50 m, 170 C°, frying for 2 m. time. By using single factor experiment and are determined ： wheat flour 100 g, water 60 oil immersion time 24 hours, oil temperature

关 键 词：淮安茶馓 面粉 制作工艺 正交实验 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]