传统名菜三不粘的制作工艺改良研究  

Study on the Production Process Optimization of the Traditional Famous Dish"Three Non Stick"

作　　者：裴广彬 杨颜凤 张彩芳 PEI Guangbin;YANG Yanfeng;ZHANG Caifang(Luohe Vocational College of Food,Luohe 462300,China)

机构地区：[1]漯河食品职业学院,河南漯河462300

出　　处：《现代食品》2021年第14期72-74,共3页Modern Food

摘　　要：三不粘作为北京传统名菜,其用料及技法具有非常明显的特色。本文在烹饪技法和火候条件固定的基础上,采用单因素试验和正交试验对三不粘的制作工艺进行改良,将传统使用的白砂糖替换为木糖醇,以感官评分值为考察指标,得出其最优工艺配方。结果表明,配方为绿豆淀粉50 g、色拉油30 g、水200 g和木糖醇60 g的三不粘品质最佳。Asa traditional Beijing dish,materials and techniques have very obvious characteristics.In this paper,on the basis of fixed cooking techniques and fire conditions,single factor experiment and orthogonal experiment are used to optimize the production process of"three non stick".The traditional white granulated sugar was replaced by xylitol and the sensory score is taken as the inspection index to get the optimal process formula.The results show that the formula of 50 g mung bean starch,30 g salad oil,200 g water and 60 g xylitol is the best three non-stick quality.

关 键 词：传统名菜 三不粘 工艺优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]