食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
13期
8-13
,共6页
脆皮糊%脆度%口感%香味%营养价值
脆皮糊%脆度%口感%香味%營養價值
취피호%취도%구감%향미%영양개치
Crispy paste%crispness preserving%flavor%frafance%nutritonal valve
研究在传统脆皮糊工艺配方的基础上，添加糯米粉、植物油等其他辅助原料的糯香脆皮糊新配方：面粉500 g，泡打粉20 g，玉米淀粉50 g，植物油200 g，盐6 g，小苏打3 g，水700 g，糯米粉300 g，与传统脆皮糊比较，该糊具有延长菜品脆度时间、保持菜品香气、提高菜品营养价值的特点。研究旨在进一步改进烹调工艺，为中餐烹调提供一定的理论依据。
研究在傳統脆皮糊工藝配方的基礎上，添加糯米粉、植物油等其他輔助原料的糯香脆皮糊新配方：麵粉500 g，泡打粉20 g，玉米澱粉50 g，植物油200 g，鹽6 g，小囌打3 g，水700 g，糯米粉300 g，與傳統脆皮糊比較，該糊具有延長菜品脆度時間、保持菜品香氣、提高菜品營養價值的特點。研究旨在進一步改進烹調工藝，為中餐烹調提供一定的理論依據。
연구재전통취피호공예배방적기출상，첨가나미분、식물유등기타보조원료적나향취피호신배방：면분500 g，포타분20 g，옥미정분50 g，식물유200 g，염6 g，소소타3 g，수700 g，나미분300 g，여전통취피호비교，해호구유연장채품취도시간、보지채품향기、제고채품영양개치적특점。연구지재진일보개진팽조공예，위중찬팽조제공일정적이론의거。
Traditional starching was studied to improve.Glutinous rice flour , baking soda and so on would be added to be tested .And to be sure the craftwok with cornstarch 500 g,baking powder 20 g,corn flour 50 g, vegetable oil 200 g,salt 6 g,baking soda 3 g,water 700 g and glutinous rice flour 300 g was the best craftwork. Compared to the trational one,the new craftwork can keep crispy longer,better taste,more fragant,and had more nutritive value. The test aimed at further improve cooking technique to provide basis for cooking technology.
