发酵型速冻油条制作工艺条件的优化-河南农业科学.pdfVIP

※生物工程 食品科学 2011, Vol. 32, No. 21 193 杨 念，宋晓燕 * ，董振江，王晓兰 (河南农业大学食品科学技术学院，河南 郑州 450002) 为了优化发酵型速冻油条的制作工艺，考察影响发酵型速冻油条品质的主要因素，在单因素试验的基础 上，采用响应曲面法，研究酵母添加量、发酵时间、膨松剂添加量对发酵型速冻油条比容的影响规律。结果表 明，发酵型速冻油条制作的最佳工艺条件为：酵母添加量 1.0%(以面粉质量计) 、膨松剂添加量3.0%( 以面粉质量 计) 、发酵时间2.4h ，－35 ℃速冻20min ，在此最佳工艺条件下制得油条的比容为(4.54 ±0.03)mL/g 。 发酵型速冻油条；比容；感官评分；响应曲面法 Optimization of Production Conditions for Fermented Frozen Fried Bread Stick YANG Nian ，SONG Xiao-yan*，DONG Zhen-jiang ，WANG Xiao-lan (College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China) Abstract：In order to optimize the production process of fermented frozen fried bread stick, main factors that affect the quality of fried bread stick were investigated. On the basis of one-factor-at-a-time experiments, the response surface methodology was employed to study the effects of yeast amount, fermentation time and leavening agent amount on specific volume of fried bread stick. Results indicated that the optimal conditions for production of fermented frozen fried bread stick were found as follows: yeast amount 1.0 % (calculated on the basis of dry flour weight, m/m), leavening agent amount 3.0% (calculated also on the basis of dry flour weight, m/m), fermentation time 2.4 h, freezing temperature －35 ℃, and freezing time 20 min. Under these conditions, the specific volume of fried bread stick was (4.54 ± 0.03) mL/g. Key words ：fermented frozen fried bread stick ；specific volume ；sensory evaluation ；response surface methodology 中图分类号：TS213.2 　　　　　　 文献标识码：A 文章编号：1002-6630(2011)21-0193-05 油条是我国传统的早餐食品和大众化小吃之一，价 多是个体摊点临时支油锅炸制，这种传统的手工操作， 格低廉，外酥内嫩，色泽金黄，咸香适口，老少皆 不仅生产效率低，而且环境卫生条件较差，不利于实 宜[ 1 -2