低吸油面包糠的制备工艺研究

目的]制备低吸油率面包糠,以有效利用挂面面头,并为改进油炸食品质量提供新源料。方法]以挂面面头为主要原料,以吸油率为考察指标,在单因素试验的基础上,进行4因素3水平正交试验,优化低吸油率面包糠的制备工艺,并比较分析了不同原料制备的面包糠的感官、吸油率、微观特性。结果]低吸油率面包糠的适宜制备工艺条件为发酵温度28℃,发酵时间2.5 h,烘烤时间30 min,烘烤温度190℃,此条件下面包糠的吸油率为20.41%。面包糠的显微结构致密度与其吸油率高低密切相关。结论]以挂面面头和面粉为主要原料制备低吸油率面包糠不仅拓展了挂面面头的应用市场,而且为油炸食品提供了新型的涂膜材料。

Study on Preparation Technology of Breadcrumbs with Low Oil Absorption Rate

Objective] The aim was to effectively use Chinese-style white salted noodle ends and prepare breadcrumbs with low oil absorption rate,to provide new material for improving fried food quality.Method] With Chinese-style white salted noodle ends as main raw materials,oil ab-sorption rate as indicator,based on the single factor test,the four factors and three levels orthogonal experiment design was used to optimize the preparation technology of breadcrumbs with low oil absorption rate .The organoleptic qualities,oil absorption rate and microscopic characteristics of breadcrumbs processed by the different materials were compared,too.Result] The results showed that lowest oil absorption rate of 20.41% was obtained when the breadcrumbs was processed under the optimum conditions as following:fermentation temperature of 28 ℃,fermentation time of 2.5 h,baking temperature of 190 ℃ and baking time of 30 min.There was a close relationship between the microstructure dense of breadcrumbs and its oil absorption rate.Conclusion] It would expand the application of noodle ends from Chinese-style white salted noodle and provide a new coating for fried foods when the noodle ends from Chinese-style white salted noodle were processed into breadcrumbs with low oil absorption rate .