摘要
目的优化桑葚干沙琪玛制作工艺。方法以面粉、鸡蛋、桑葚干等为主要原料生产制作桑葚干沙琪玛。以感官评分作为桑葚干沙琪玛的评价指标,利用单因素实验和正交实验优化其制作工艺参数。结果桑葚干沙琪玛制作最佳生产工艺为添加面粉80 g、鸡蛋50 g、醒发时间1.5 h、油炸温度150℃、油炸时间50 s、桑葚干添加量25%。结论在最佳工艺条件下桑葚干沙琪玛的感官评分最高,可为研发特殊高营养价值保健品提供参考。
Objective To optimize the processing technology of dried mulberry Sachima. Methods Dried mulberry Sachima was produced with flour, eggs and dried mulberry as main raw materials. The sensory score of mulberry Sachima was used as the evaluation index, and the technological parameters were optimized by single factor test and orthogonal test. Results The optimum production process of dried mulberry Sachima was 80 g flour, 50 g egg, 1.5 h awakening time, 150 °C frying temperature, 50 s frying time, and 25% added amount of dried mulberry. Conclusion Under the optimal conditions, the sensory score of dried mulberry Sachima is the highest, which can provide a reference for developing special health care products with high nutritional value.
作者
张玉
吴艳阳
ZHANG Yu;WU Yan-Yang(College of Food Science and hchnology,Hunan Agricultural University,Changsha 410128,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2021年第6期2362-2367,共6页
Journal of Food Safety and Quality
基金
国家自然科学基金项目(32072334)
湖南省教育厅一般项目(20C0959)。
关键词
桑葚干
沙琪玛
制作工艺
dried mulberry
Sachima
production process
