| 淮安茶馓制作工艺的优化 |
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| 引用本文： | 汤海莲,朱在勤,单康,王紫薇,顾晗烨.淮安茶馓制作工艺的优化[J].扬州大学烹饪学报,2014(1):51-55. |
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| 作者姓名： | 汤海莲 朱在勤 单康 王紫薇 顾晗烨 |
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| 作者单位： | 扬州大学旅游烹饪学院,江苏扬州225127 |
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| 摘 要： | 运用粉质仪分析七种面粉的特性，选择出适合制作淮安茶馓的面粉品种。通过实验发现，茶馓配方中加水量、水温、加盐量、静置时间、油炸温度、油炸时间对茶馓品质的影响最大；通过单因素试验确定各因素较好的水平，再进行正交试验和质构仪测定，得出茶馓最佳制作工艺：小麦粉lOOg，水60g，食盐2g，水温40℃，面团静置50min，油浸20h，油温180℃，油炸120s。
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| 关 键 词： | 淮安茶馓 面粉 制作工艺 正交实验 |
Optimization of the Producing Process of Huaian Chasan |
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| TANG Hai-lian,ZHU Zai-qin,SHAN Kang,WANG Zi-wei,GU Han-ye.Optimization of the Producing Process of Huaian Chasan[J].Cuisine Journal of Yangzhou University,2014(1):51-55. |
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| Authors: | TANG Hai-lian ZHU Zai-qin SHAN Kang WANG Zi-wei GU Han-ye |
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| Affiliation: | (School of Tourism and Culinary Science, Yangzhou University, Yangzhnu 225001, Jiangsu, China) |
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| Abstract: | Seven flour characteristics were analyzed by using Farinograph so as to select more suitable flour va- rieties for the production of Chasan. Through the experiment, Chasan is found to be influenced by water, wa- ter temperature, salt, standing time, oil temperature and frying the orthogonal experiment, the best process conditions of Chasan g, salt water 2 g, water temperature 40 C°, standing time 50 m, 170 C°, frying for 2 m. time. By using single factor experiment and are determined ： wheat flour 100 g, water 60 oil immersion time 24 hours, oil temperature |
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| Keywords: | Huai＇ an chasan flour producing process orthogonal experiment |
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