| 微波预油炸藕夹的研究 |
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| 引用本文： | 王尚玉,周坚,潘从道,徐群英.微波预油炸藕夹的研究[J].食品研究与开发,2006,27(2):62-63,66. |
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| 作者姓名： | 王尚玉 周坚 潘从道 徐群英 |
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| 作者单位： | 武汉工业学院,湖北,武汉,430023 |
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| 摘 要： | 确定了微波预油炸藕夹面拖料的主要原料和配方。最优的面拖料组成为低筋粉：玉米粉=1：1．5，HPMC含量为4％，预糊化淀粉含量10％。
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| 关 键 词： | 可微波 预油炸 藕夹 |
| 收稿时间： | 2005-04-08 |
| 修稿时间： | 2005-04-08 |
STUDY ON MICROWAVABLE PRE-FRIED LOTUS ROOTS WITH MEAT |
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| WANG Shang-yu,ZHOU Jian,PAN Cong-dao,XU Qun-ying.STUDY ON MICROWAVABLE PRE-FRIED LOTUS ROOTS WITH MEAT[J].Food Research and Developent,2006,27(2):62-63,66. |
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| Authors: | WANG Shang-yu ZHOU Jian PAN Cong-dao XU Qun-ying |
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| Affiliation: | Wuhan Polytechnic University,Wuhan 430023,China |
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| Abstract: | The process of microwavable pre-fried lotus roots with meat were studied in this paper. The optimum formula of batter was determined with lower gluten flour and corn powder with the ratio 1:1.5, HPMC 4 %, pregelatinized starch 10 %. |
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| Keywords: | microwavable pre-fried lotus roots with meat |
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