冷冻生胚油条的关键工艺研究  

Research on Key Technology of Quick-Frozen Fritters

作　　者：杨坤 刘梦柯 何家海 叶俊芳 连惠章 王凯 YANG Kun;LIU Mengke;HE Jiahai;YE Junfang;LIAN Huizhang;WANG Kai(Wuxi Huashun Minsheng Food Co.,Ltd.,Wuxi,Jiangsu 214151,China)

机构地区：[1]无锡华顺民生食品有限公司,江苏无锡214151

出　　处：《农产品加工》2023年第20期46-48,共3页Farm Products Processing

基　　金：无锡市科技发展基金项目(N20203004)。

摘　　要：以不同湿面筋含量的面粉为原料制备生胚油条。以油条的比容和感官评分为评价指标,通过对影响生胚油条品质的原料配比、复配膨松剂添加量及速冻条件的差异进行单因素试验,优化其最佳关键工艺条件。结果表明,最佳工艺条件为高低筋粉配比7∶3,膨松剂添加量4%,松弛时间4 h,冷藏松弛16 h,速冻温度-35℃。在此条件下制备的生胚油条冻藏30 d后仍具有良好的膨胀性。Using flour with different wet gluten content as raw materials to prepare quick-frozen fritters.With the specific volume and sensory score of fritters as the evaluation indicators,the difference of raw material ratio,compound leavening agent addition and quick-freezing conditions were studied by single factor test,the key process conditions of making quick-frozen fritters were optimized.The optimum process conditions were determined as follows:high and low gluten flour ratio 7∶3,compound leavening agent 4%,refrigeration relaxation time 16 h,quick freezing temperature-35℃.Under the optimum conditions,The quick-frozen fritters still had good swelling properties after being frozen for 30 days.

关 键 词：冷冻生胚油条 湿面筋 膨松剂 松弛 速冻 

分 类 号：TS972[轻工技术与工程]