铁皮石斛冷冻披萨面坯的工艺  

The Technology of Frozen Pizza Dough with Dendrobium Officinale

作　　者：林君[1] 赵琤[1] 黄友琴[1] LIN Jun;ZHAO Cheng;HUANG Youqin(Guangxi Agricultural Vocational and Technical College,Nanning 530007)

机构地区：[1]广西农业职业技术学院,南宁530007

出　　处：《食品工业》2021年第10期145-149,共5页The Food Industry

基　　金：广西农业重点科技计划财政支持项目《铁皮石斛罗汉果复合功能饮料加工技术研究》(编号z201603)。

摘　　要：以铁皮石斛和高筋小麦粉为主要原料,在单因素试验的基础上,探索工艺配方对铁皮石斛冷冻披萨面坯品质的影响,以铁皮石斛披萨面坯感官评分值进行分析试验,得出最优工艺配方,以达到改善成品感官特性的目的。结果表明:铁皮石斛披萨面坯的最佳工艺配方为铁皮石斛55 g,高筋小麦面粉445 g,酵母7 g,水320 g,盐10 g,糖30 g,橄榄油50 g,一次醒发时间20 min,二次醒发时间30 min。该试验为冷冻披萨面坯的深入研究和开发利用提供一定的理论基础和工艺参数。With Dendrobium officinale and high-gluten wheat flour as material, on the basis of single factor experiment, the effect of technological formula on the quality of frozen pizzas with Dendrobium candidum was explored. In order to improve the sensory characteristics of the finished product, the sensory evaluation value of Dendrobium candidum pizza was used to analyze the experiment. The results showed that the best technological formula of Dendrobium candidum pizza was as follows: Dendrobium candidum 55 g, high gluten wheat flour 445 g, yeast 7 g, water 320 g, salt 10 g, sugar 30 g, salad oil 50 g, the first awakening time 20 min, and the second awakening time 30 min. The experiment provided a certain theoretical basis and process parameters for the in-depth research, development and utilization of frozen pizza dough.

关 键 词：铁皮石斛 冷冻披萨 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]