速冻预制淮山黄花菜饼的煎制工艺研究  

Pan-fried Technics of Chinese Yam and Day Lily Pancake for Quick-frozen Prepared Food

作　　者：阚旭辉 邓洁红[1] 李清明[1] 刘永红[2] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128 [2]湖南生物机电职业技术学院,长沙410127

出　　处：《包装与食品机械》2016年第6期1-5,42,共6页Packaging and Food Machinery

基　　金：湖南省重点研发计划项目(2016NK2113)

摘　　要：以新鲜淮山、干黄花菜和面粉为主要原料,研究一种速冻预制淮山黄花菜饼的煎制工艺。确定基础配方为淮山浆∶面粉∶水为1∶1∶1,并添加20%的黄花菜丁和1%的食盐。通过单因素试验和正交试验对煎制工艺参数进行了优化,确定最佳工艺条件为黄花菜沸水预煮7min,煎饼煎制温度150℃,单面煎制时间210s,厚度1.2cm(面糊45g)。此工艺条件下的产品色泽黄亮,外酥里嫩,甜咸适口,包装后经速冻可贮藏在-18℃条件下。Taking fresh Chinese yam,dried day lily and flour as main materials,the formula and pan-fried technics were studied about a kind of quick-frozen prepared pancake of Chinese yam and day lily. Through single factors and orthogonal tests,the technic parameters were optimized. The results showed as follow： The formula was Chinese yam： flour; water was 1 ∶ 1 ∶ 1,20% day lily and 1% salt of the panada was added; Day lily was precooked at 100℃ for 7 minutes. The fried temperature was 150℃; fried time 210s; the thickness of pancake was 1. 2cm（ 45 g paste mass）. Under this condition,the pancake was of golden color,crispy on the outside and soft on the inside,and it was healthy and delicious. The packaging product could be kept at the temperature of- 18℃ afterquick frozen.

关 键 词：煎制工艺 淮山 黄花菜 煎饼 速冻预制食品 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程] TS213[轻工技术与工程—食品科学与工程]