摘要
熟牛油、生奶皮、白砂糖是制作新疆塔吉克族特色面制品的主要原料。通过正交试验确定三者在卡提拉玛中的添加量,研制具有新疆独特风味的卡提拉玛。在基本配方(高筋小麦粉500 g,酵母3 g,食盐2 g,鸡蛋清30 g,牛奶185 mL,饮用水100 mL,清油4 mL)的基础上,确定三者最佳添加量(以高筋粉为基重)。结果表明:加入熟牛油6 mL、生奶皮15 g、白砂糖3 g,可制作出色泽金黄、口感醇香、质地酥脆、具有生奶皮特有香气的新疆卡提拉玛。
With cooked butter,raw vrum and white granulated sugar as main raw materials to develop Katilama with unique Xinjiang Tajike characteristic flavor.On the basis of the basic formula(500 g of high gluten wheat flour,3 g of yeast,2 g of salt,30 g of egg white,185 mL of milk,100 mL of drinking water and 4 mL of oil),the optimal adding amount of the three materials in Katilama was determined by orthogonal test(with high gluten powder as the base weight).The results showed that the Xinjiang Katilama with golden color,mellow taste,crisp texture and unique aroma of raw vrum could be prepared by adding 6 mL of cooked butter,15 g of raw vrum and 3 g of white granulated sugar.
作者
苏静
热合满·艾拉
冯作山
陶永霞
SU Jing;REHEMAN·Aila;FENG Zuo-shan;TAO Yong-xia(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)
出处
《保鲜与加工》
CAS
北大核心
2020年第2期181-185,共5页
Storage and Process
基金
国家重点研发计划课题(2018YFD0400103)。
关键词
熟牛油
生奶皮
白砂糖
工艺配方
卡提拉玛
cooked butter
raw vrum
white sugar
technique formula
katilama
