潮州腐乳饼饼皮的工艺优化研究  

The Optimization of Processing Technology of Fermented Bean Curd Cakes Shell

作　　者：黄武营[1] 蔡秀岑 彭珩[1] HUANG Wu-ying;CAI Xiu-cen;PENG Heng(Hanshan Normal University,Chaozhou 521041,Guangdong,China)

机构地区：[1]韩山师范学院,广东潮州521041

出　　处：《食品研究与开发》2021年第10期106-111,共6页Food Research and Development

基　　金：2016年教育厅创新强校工程项目(2016KQNCX101)。

摘　　要：在传统潮州腐乳饼制作工艺上,对腐乳饼饼皮的工艺配方进行优化研究。采用L9(34)对中筋面粉与糯米粉比例、转化糖浆、油脂添加量及糖浆皮和馅心比例4个因素进行单因素试验和正交试验来确定其最佳配方。设计质构分析对腐乳饼饼皮的硬度、黏着性和内聚性进行测验。结果表明腐乳饼饼皮的最佳工艺配方为中筋面粉85 g、糯米粉15 g、转化糖浆50 g、花生油25 g、碱水2 mL。并通过质构分析仪对最佳工艺配方成品测试得出,腐乳饼的硬度为23.7 N,黏着性为0.133 N,内聚性为0.22。On the basis of the traditional Chaozhou bean curd cake production technology,the optimization of the process formula of bean curd cake was studied.L9(34)was used to determine the best formula by single factor experiment and orthogonal experiment at the level of 4 factors:the ratio of medium gluten flour to glutinous rice flour,the conversion syrup,the amount of oil added and the ratio of syrup shell and filling.The hardness,adhesiveness and cohesiveness of the cake were tested by the analysis of design and texture.The results showed that the best technological formula was 85 g medium gluten flour,15 g glutinous rice flour,50 g conversion syrup,25 g peanut oil and 2 mL alkali water.According to the test of the best technological formula by the texture analyzer,the hardness of the beancurd cake was 23.7 N,the adhesion was 0.133 N and the cohesion was 0.22.

关 键 词：腐乳饼饼皮 回油氧化 正交试验 质构分析 工艺优化 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]