| 美式铁盘比萨饼的制作工艺研究 |
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| 引用本文： | 范会平,詹丽娟,符锋,王慧荣,乔明武,邵建峰.美式铁盘比萨饼的制作工艺研究[J].农产品加工．学刊,2011(12):37-40. |
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| 作者姓名： | 范会平 詹丽娟 符锋 王慧荣 乔明武 邵建峰 |
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| 作者单位： | 1. 河南农业大学食品科学技术学院,河南郑州,450002
2. 河南省粮油饲料产品质量监督检验站,河南郑州,450008 |
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| 摘 要： | 考察了发酵温度、发酵时间、真菌α-淀粉酶和葡萄糖氧化酶对比萨饼品质的影响,以确定比萨饼制作工艺的最佳条件。正交试验结果表明,制作比萨饼的最佳工艺条件:发酵温度为30℃,发酵时间为90 min,真菌α-淀粉酶添加量为4 mg/kg,葡萄糖氧化酶添加量为30 mg/kg。
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| 关 键 词： | 比萨饼 制作工艺 真菌α-淀粉酶 葡萄糖氧化酶 |
The Research of American Iron Plate Pizza Crust Production |
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| Fan Huiping,Zhan Lijuan,Fu Feng,Wang Huirong,Qiao Shaoming,Shao Jianfeng.The Research of American Iron Plate Pizza Crust Production[J].Nongchanpin Jlagong.Xuekan,2011(12):37-40. |
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| Authors: | Fan Huiping Zhan Lijuan Fu Feng Wang Huirong Qiao Shaoming Shao Jianfeng |
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| Institution: | 1(1.College of Food Science and Technology,He’nan Agricultural University,Zhengzhou He’nan 450002,China; 2.He’nan Station for Supervision and Inspection of Grain,Oil and Feed Product Quality,Zhengzhou, He’nan 450008,China) |
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| Abstract: | This paper explores the effects of the fermentation temperature,fermentation time,fungi α-amylase and glucose oxidase on the quality of pizza crust in order to obtain the optimum condition for the production of pizza crust.Results of the orthogonal experiment show that the optimum conditions for the production of pizza crust are fermentation temperature of 30 ℃, fermentation time of 90 min,α-amylase amount of 4 mg/kg and glucose oxidase amount of 30 mg/kg. |
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| Keywords: | pizza crust processing technology fungi α-amylase glucose oxidase |
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