| 无铝鸡蛋油条配方的研制 |
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| 引用本文： | 王宏,丁玉勇. 无铝鸡蛋油条配方的研制[J]. 粮油食品科技, 2006, 14(1): 32-34 |
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| 作者姓名： | 王宏 丁玉勇 |
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| 作者单位： | 1. 广东湛江师范学院生化院,广东,湛江,524048
2. 江苏食品职业技术学院,江苏,淮安,223001 |
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| 摘 要： | 用新型复合膨松剂代替传统的矾碱盐膨松剂试制油条,同时在面团中添加12%鸡蛋,改善油条的质感和色泽,成品油条各项指标都优于传统方法的制品.为生产无铝油条,彻底解除油条含铝对人体的危害,提供了切实可行的方案.
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| 关 键 词： | 鸡蛋油条 配方 膨松剂 |
| 文章编号： | 1007-7561(2006)01-32-02 |
| 修稿时间： | 2005-07-27 |
The production of the formula for fried egg dough sticks with no aluminum |
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| WANG Hong,DING Yu-yong. The production of the formula for fried egg dough sticks with no aluminum[J]. Science and Technology of Cereals,Oils and Foods, 2006, 14(1): 32-34 |
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| Authors: | WANG Hong DING Yu-yong |
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| Abstract: | This paper utilizes the new-type compound leavening agent instead of the traditional AlK(SO4)_2,NaHCO_3 leavening agent to make fried dough sticks,meanwhile adding 12% egg to the dough to improve the feeling quality and color of the finished products,so as to make them better than that made by traditional methods.This paper provides a feasible scheme to manufacture the fried dough sticks without aluminum,thoroughly getting rid of the harm done to human health by the aluminum in the products. |
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| Keywords: | fried egg dough sticks formula leavening agent |
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