无铝中式油条配料开发及其面团流变学性质研究 - 吉林农业大学学报.pdf

吉林农 大学学报 2011, 33( 1) : 99~ 105, 109 http :/ / xuebao.j lau. edu. cn Journal of JilinAgricultural University Email:j lndxb@vip . sina. com 1 1 1 1 2 1 李子廷, 赵建新 , 傅琼颖, 马申嫣 , 李 广, 张 灏 1. 江南大学食品学院, 食品科学与技术国家重点实验室, 无锡214122; 2. 无锡华顺民生食品有 限公司, 无锡214122 : 采用葡萄糖酸内酯( GdL) 碳酸氢钠硬脂酸单甘酯磷酸 氢钙复配代替明矾配方制作无铝油条 对油条产品进行感官评定和相关理化指标测定, 考察新配方对面团流变学性质的作用机理结果表明: 最佳 新配方为葡萄糖酸内酯10 g碳酸氢钠45 g 硬脂酸单甘酯20 g磷酸 氢钙08 g, 新配方对面团物性的 影响与明矾配方一致, 该配方可以完全代替 矾碱盐 配方 : 油条; 无铝配料; 葡萄糖酸内酯; 面团性质; 流变性质 : TS9721163 : A : 2011) Development of NoAlum Ingredients of Chinese Fried Fritter and Mech anism of Dough on Rheological Dimensions 1 1 1 1 2 1 LI Ziting , ZHAO Jianxin , FU Qiongying , MA Shenya n , LI Gua ng , ZHA NG Hao 1. School of Food Science and Technology, State Key Laboratory of Food Science and Technology , Jiangnan University, Wuxi 214122, China; 2. Wuxi uashun Minsheng Food Co. Ltd., Wuxi 214122, China Abstract: Chinese fried fri er was made wi h new noalum ingredien s, including Gluconic acidlac one( GdL) , sodium bicarbona e, s earic acid monoglyceride and calcium phospha e. By means of sensory evalua ion and physicochemical indexes, he bes formula was achieved: Gluconic acidlac one ( GdL) 10 g, sodium bicarbona e 45 g, s earic acid monoglyceride 20 g, calcium phospha e 08 g. The prop er ies of dough wi h noalum formula and alum formula are similar according o rheological proper ies and farinographex ensograph proper ies . So he new noalum formula can ake he place of alum formula on chinese fried fri er produc ion comple ely. Key words: chinese fried fri er; noalum ingredien s; GdL; dough proper y; rheology ,