摘要
为了优化发酵型速冻油条的制作工艺,考察影响发酵型速冻油条品质的主要因素,在单因素试验的基础上,采用响应曲面法,研究酵母添加量、发酵时间、膨松剂添加量对发酵型速冻油条比容的影响规律。结果表明,发酵型速冻油条制作的最佳工艺条件为:酵母添加量1.0%(以面粉质量计)、膨松剂添加量3.0%(以面粉质量计)、发酵时间2.4h,-35℃速冻20min,在此最佳工艺条件下制得油条的比容为(4.54±0.03)mL/g。
In order to optimize the production process of fermented frozen fried bread stick,main factors that affect the quality of fried bread stick were investigated.On the basis of one-factor-at-a-time experiments,the response surface methodology was employed to study the effects of yeast amount,fermentation time and leavening agent amount on specific volume of fried bread stick.Results indicated that the optimal conditions for production of fermented frozen fried bread stick were found as follows： yeast amount 1.0 %（calculated on the basis of dry flour weight,m/m）,leavening agent amount 3.0%（calculated also on the basis of dry flour weight,m/m）,fermentation time 2.4 h,freezing temperature-35 ℃,and freezing time 20 min.Under these conditions,the specific volume of fried bread stick was（4.54 ± 0.03） mL/g.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第21期193-197,共5页
Food Science
基金
中国博士后科学基金项目(20100480850)
关键词
发酵型速冻油条
比容
感官评分
响应曲面法
fermented frozen fried bread stick
specific volume
sensory evaluation
response surface methodology
