玉米热狗裹炸粉配方的研究

摘要

Flour was taken as the main material and soft white sugar, corn flour, yolk powder, soy-bean flour and baking powder were taken as the auxiliary material to develop corn hot dog wrapped fried flour of a new type of fast food. Sensory evaluation and specific volume were taken as the index and the optimum product formula of corn hot dog wrapped fried flour was determined through single factor and or-thogonal experiment. The results showed:45% white sugar, 40% yolk powder, 25% corn flour, 5%soybean flour and 2% baking powder. The wrapped corn hot dog with corn fragrance and soft taste were obtained. Under this condition, the sensory evaluation score could reach 93. 75 and specific volume was 26 . 69 .%为新型快餐食品玉米热狗研制一种裹炸粉,以面粉为主要原料,绵白糖、玉米粉、蛋黄粉、大豆粉、泡打粉等为辅料,通过单因素和正交试验,并以感官评价和比容为指标,确定玉米热狗裹炸粉的最佳产品配方。结果表明：白糖添加量45%,蛋黄粉40%,玉米粉添加量25%,大豆粉5%,泡打粉添加量2%。可以得到具有玉米香味和口感松软的营养玉米热狗裹皮,在此条件下感官评分可达到93.75,比容为26.69。