摘要
以芝麻为主要原料制备芝麻酥球。以芝麻酥球的L*值为指标,在单因素试验的基础上通过响应面法优化芝麻酥球的热风烘烤工艺。结果表明:最佳工艺条件为装样量468 g/dm^(2)、热风温度141℃、热风风速2.2 m/s,在此条件下热风烘烤的芝麻酥球L*值为46.67±0.15,制备的芝麻酥球芝麻风味突出、酥脆可口、爽而不腻。
Using sesame as the main raw material,sesame crispy balls were prepared.Using the L*value of sesame crispy balls as an indicator,the hot air toasting process of sesame crispy balls was optimized through response surface methodology based on single factor experiment.The results showed that the optimal process conditions were sample mass 468 g/dm^(2),hot air temperature 141℃,and hot air speed 2.2 m/s.Under these conditions,the L*value of sesame crispy balls toasted by hot air was 46.67±0.15.The prepared sesame crispy balls had a prominent sesame flavor,and were crispy,delicious but not greasy.
作者
孙强
黄纪念
宋国辉
游静
SUN Qiang;HUANG Ji-nian;SONG Guo-hui;YOU Jing(Agricultural and Sideline Products Processing Research Center,Henan Academy of Agriculture Sciences,Zhengzhou 450002,Henan,China)
出处
《粮食与油脂》
北大核心
2024年第3期82-85,116,共5页
Cereals & Oils
基金
国家现代农业产业技术体系(CARS-14)
河南省重点研发专项项目(221111520400)
河南省农业科学院科技创新团队项目(2023TD23)。
关键词
芝麻酥球
热风烘烤
品质特性
感官品质
sesame crisp ball
hot air toasting
quality characteristic
sensory quality
