“山药虾球”鱼鳞冻汤包速冻工艺研究  

Study on Technology of Yam and Shrimp Balls Quick-frozen Stuffed Bun of Scale Collagen

作　　者：谷绒[1] 

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003

出　　处：《农产品加工（下）》2018年第3期30-33,37,共5页Farm Products Processing

基　　金：淮安市科技局"鱼鳞明胶的提取及鱼鳞冻特色汤包的开发"(HAGA2015023)

摘　　要：通过单因素试验和响应面设计优化了鱼鳞冻汤包速冻制作工艺。结果表明,鱼鳞冻汤包速冻制作关键工艺条件为高精面粉与中筋面粉配比1∶1,面粉与水配比1∶0.55,速冻温度-39℃,速冻时间36 min。所得产品蒸制前后形态完整、无冻裂现象,汤汁充盈、面皮透明、有劲道。This paper was studied on quick-frozen stuffed bun technology. Through the single-factor experiments and the responsesurface experiments,the optimum technological conditions were that the water addition with kneading dough was 55%,the frozen temperature -39 ℃ and the frozen time 36 min. In these conditions,the quick-frozen stuffed buns were the best.The product could keep intact in the pre mature and mature,no cracking,and steamed soup filling,skin transparent and fullof vigour.

关 键 词：汤包 鱼鳞明胶 速冻 制作工艺 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]