摘要
以小麦粉与胡萝卜作为原料,研究胡萝卜添加量、酵母添加量、油炸温度和炸制时间对胡萝卜麻花感官品质的影响,并以过氧化值、酸价和硫代巴比妥酸值为指标,探究不同胡萝卜添加量对麻花抗氧化性能的影响。结果显示,胡萝卜麻花最佳工艺条件为:胡萝卜添加量为45%,酵母添加量为0.7%,油炸温度为150℃,炸制时间为7 min。抗氧化实验结果显示,在贮藏10 d时,添加45%以上的胡萝卜麻花的过氧化值和酸价均被控制在标准范围之内,添加45%以上胡萝卜的麻花的硫代巴比妥酸值值均明显低于空白组。因此,将胡萝卜添加到麻花中,既能改善产品风味,又能起到一定的抗氧化作用。
The wheat flour and carrot as main raw materials,the effects of carrot addition,yeast addition,frying temperature and frying time on the sensory quality of carrot twist were investigated.The effects of carrot addition on the antioxidation of carrot twist were investigated with peroxide value,acid value and thiobarbituric acid value as the index.The results showed that the optimal technological parameters were determined as follows:carrot addition 45%,yeast addition 0.7%,frying temperature 150℃ and frying time 7 min.The results of anti-oxidation experiments showed that the peroxide value and acid value of carrot twist were effectively controlled within the standard rang when the addition of carrot was up to 45%,the TBA were significantly lower for added carrot than for no added carrot at the ten testing day.Therefore,the carrot were added to the twist,the flavor and antioxidant effect were improved.
作者
郭爱平
郭亚凯
郭治宇
郭治军
GUO Aiping;GUO Yakai;GUO Zhiyu;GUO Zhijun(College of Tourism,Inner Mongolia Normal University,Hohhot 010022,China;Department of Humanities,Ordos Vocational College,Ordos 017000,China;College of Software,Liaoning Technical University,Huludao 125105,China;Inner Mongolia Minority Preschool Teachers College,Erdos 017000,China)
出处
《内蒙古农业大学学报（自然科学版）》
CAS
2021年第1期63-67,共5页
Journal of Inner Mongolia Agricultural University(Natural Science Edition)
基金
中国科协企业创新服务中心项目(2018CXYRH-P-B07-001)
内蒙古师范大学劳动教育专项课题立项-重点项目:劳动教育探索与实践(2020jxyj054)。
关键词
胡萝卜麻花
工艺
抗氧化作用
Carrot twist
technology
anti-oxidation effects
