摘要
研究长白山地区民间特色食品"黑包子"面皮的新配方和加工工艺,以面皮的延伸度、拉伸阻力、蒸煮破肚率、感官评定指标为响应值,选择马铃薯黑粉、玉米淀粉、紫苏粕粉和面与水比例进行正交试验。研究结果显示"黑包子"面皮的最优配方为马铃薯黑粉600g、玉米淀粉300g、紫苏粕粉30g、面与水比例1∶1(m∶V)。选择水温、搅拌机速度、搅拌时间和醒面时间进行正交试验,获得"黑包子"面团调制最优加工工艺条件:和面水温100℃,搅拌机速度40r/min,搅拌时间6min,醒面时间3min。
The new formula and processing techniques of black steamed stuffed buns, a traditional food in the Changbai Mountain areas, were studied. Ductility, extension resistance, the rate of breakage in steaming and sensory evaluation of the wrappers were as response values, and a L9 （3^4） orthogonal experiment was designed with the amount of black powder of potatoes, cornstarch, Perilla seeds powder and water being the factors. The optimal formula of the wrappers was finally obtained： black powder of potatoes 600 g, cornstarch 300 g, buckwheat 30 g and water 100%. Then another L9 （34）orthogonal experiment was carried out to determine the four factors, for the temperature of the water, stirring speed, stirring time and resting time. The optimal processing conditions of the dough were determined： the temperature of the water 100 ℃, stirring speed 40 r/min, stirring time 6 min, and the resting time 3 rain. The study has opened up a wider space for developing the traditional special food, black steamed stuffed buns in the future.
出处
《食品与机械》
CSCD
北大核心
2014年第4期216-219,230,共5页
Food and Machinery
基金
吉林省重大科技攻关项目(编号:20130204044NY)
关键词
黑包子
面皮
配方
拉伸阻力
延伸度
black steamed stuffed buns
wrappers
formula
extension resistance
ductility
作者简介
张昕（1964-），女，吉林工商学院副教授。E—mail：jlsyzhangxin@sohu．com
通讯作者：朱珠
