作　　者： ; ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《食品工业科技》 2009年第3期267-270,共4页

摘　　要： 研究了优质烤鸭面皮的加工工艺。通过对高低筋面粉比、揉面时间、烘烤时间和添加剂添加量等对烤鸭面皮品质有所影响的因素的研究,获得了最佳加工工艺与添加剂配方。最佳生产工艺条件为:高低筋面粉比1∶1,揉面时间6min,烘烤时间10s;正交实验确定的最佳添加剂配方为:添加剂添加量分别为0.4%单甘酯、0.5%谷朊粉、0.3%磷酸盐和0.3%海藻酸钠,且经过对比证明,其效果优于单独添加各添加剂的最优水平。本文旨在解决当前烤鸭面皮产品存在的表皮粗糙、色泽灰暗、蒸煮后复水性差、易老化等问题,为其品质的进一步改进提供参考。 Processing technology for high quality roast duck dough cover was studied.The effects of ratio of high gluten flour and low gluten flour,mixing time, baking time and the amount of additives on quality of product were investigated and the optimum conditions and combination of these additives were obtained. The optimum processing parameters through the orthogonal test were as follows：ratio of high gluten flour and low gluten flour 1 ：1, mixing time 6min, baking time los; the optimum additive amounts of monoglyceride, wheat gluten, phosphate and sodium alginate respectively were 0.4% ,0.5% ,0.3% and 0.3%.The results of comparable experiments showed that this optimum additive amount was better than that of the single addition of these additives.Under the optimum conditions,the quality of dough cover could be improved.

关 键 词： 烤鸭面皮 加工工艺 添加剂复配

领　　域： [轻工技术与工程] [轻工技术与工程]