CAJ | 학술논문

以羊乳饼为主要原料研制口感独特、营养丰富的即食水煎再制乳饼。在单因素试验的基础上，通过正交试验优化工艺配方。结果表明，水煎再制乳饼的配方为：乳饼55g、植脂奶油12g、面粉4g、糯米粉26g、人造黄油10g；工艺为：原辅料混合→面团调制→辊揉成型→静置→水煎→调味→成品→包装。水煎再制乳饼口感独特，风味纯正，理化、微生物指标合格，是一种营养丰富的方便即食食品。
이양유병위주요원료연제구감독특、영양봉부적즉식수전재제유병。재단인소시험적기출상，통과정교시험우화공예배방。결과표명，수전재제유병적배방위：유병55g、식지내유12g、면분4g、나미분26g、인조황유10g；공예위：원보료혼합→면단조제→곤유성형→정치→수전→조미→성품→포장。수전재제유병구감독특，풍미순정，이화、미생물지표합격，시일충영양봉부적방편즉식식품。
Ready-to-use and water-fried goat cake which made with the material of goat cakes had unique taste and rich nutrition. The present study focused on developing a novel optimal process for ready-to-use and water-fried goat cake. Base on single factor experiment and orthogonal array designs were employed to optimize technology and formula. The results showed that the optimal formula of product was: goat cakes 55g, whipped cream 12g, flour 4g, glutinous rice powder 26g, margarine 10g. The optimal technology was: mixed raw materials, dough modulation, knead roll type, standing, decoction, flavor, finished product, packaged. The product obtained under the above optimal conditionals was rich in various nutrients, had a pleasant mouth feel, and qualified in the physical and chemical, and microbial indicates.