| 苦荞沙琪玛生产工艺研究 |
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| 引用本文： | 贾素贤,王若兰,李开南,李梵.苦荞沙琪玛生产工艺研究[J].食品工业科技,2012,33(11):260-263. |
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| 作者姓名： | 贾素贤 王若兰 李开南 李梵 |
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| 作者单位： | 河南工业大学粮油食品学院,河南郑州,450052 |
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| 基金项目： | 河南工业大学2010年研究生教育创新基金项目(10YJS016) |
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| 摘 要： | 以苦荞粉、谷朊粉、高筋粉等为主要原料生产苦荞沙琪玛,通过单因素实验和正交实验,确定混合粉比例、发酵温度、发酵时间、油炸温度的最佳参数。实验结果表明,苦荞沙琪玛的最佳生产工艺条件为苦荞粉∶谷朊粉∶高筋粉(质量比)为20∶25∶55,醒发温度35℃,第一次及第二次醒发时间均为2h,油炸温度为160℃。
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| 关 键 词： | 苦荞 沙琪玛 生产工艺 正交实验 |
Study on processing technology of bitter-buckwheat Saqi Ma |
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| JIA Su-xian,WANG Ruo-lan,LI Kai-nan,LI Fan.Study on processing technology of bitter-buckwheat Saqi Ma[J].Science and Technology of Food Industry,2012,33(11):260-263. |
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| Authors: | JIA Su-xian WANG Ruo-lan LI Kai-nan LI Fan |
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| Affiliation: | (College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450052,China) |
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| Abstract: | The processing technology of bitter-buckwheat Saqi Ma made of bitter-buckwheat,wheat gluten,and high gluten flour was studied.The proportion of flour blends,fermentation temperature,fermentation period and fried temperature were determined through single factor and orthogonal experimental designs.Results indicated that the optimal conditions were as follows:the proportion 20∶25∶55 in bitter-buckwheat,wheat glutenand high gluten flour,fermentation temperature 35 °C,fermentation period 2h+2h,and fried temperature 160°C. |
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| Keywords: | bitter-buckwheat Saqi Ma processing technology orthogonal experiment |
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