无铝添加油条预混粉膨松剂的研究

摘要

In order to optimize the dough sticks production process of dough sticks flour mix without Aluminum,leavening a-gents of non-aluminum dough sticks flour mix were researched.On the basis of one-factor-at-a-time experiments,the factors-orthogonal experiment was employed to study the effects of sodium bicarbonate,citricacid,potassium bitartrate and monocal-cium phosphate on the quality of dough sticks.Results indicated that the optimal conditions for production of leavening agents ofnon-aluminum dough sticks flour mix were found as follows:sodium bicarbonate 1.0%,citricacid 0.75%,potassium bitartrate 0.5%,monocalciumphosphote 0.75%,salt1.0%,baking powder 0.2%,glucono-δ-lactone 0.3%,corn starch 0.8%(calculated on the basis of dry flour weight,m/m).%为优化无铝添加油条预混粉制作油条的工艺,对无铝添加油条预混粉膨松剂进行了研究.在单因素试验的基础上,采用正交试验,研究碳酸氢钠、柠檬酸、酒石酸氢钾、磷酸二氢钙添加量对油条品质的影响规律.结果表明,无铝添加油条预混粉中膨松剂的最佳配方为:碳酸氢钠1.0%,柠檬酸0.75%,酒石酸氢钾0.5%,磷酸二氢钙0.75%,食盐1.0%,泡打粉0.2%,葡萄糖酸-δ-内酯0.3%,玉米淀粉0.8%(均以面粉质量计).