CAJ | 학술논문

根据发酵法制作油条，采用发酵时间、油炸温度、葡萄糖酸-δ-内酯、小苏打四种主要因素复配代替明矾配方制作无铝油条。对油条产品进行感官评定和相关理化指标测定。结果表明：最佳新配方发酵时间为3 h、油炸温度为200℃、葡萄糖酸-δ-内酯为4g、小苏打2g新配方对面团物性的影响与明矾配方一致，配方可以完全代替“矾碱盐”的配方。
근거발효법제작유조，채용발효시간、유작온도、포도당산-δ-내지、소소타사충주요인소복배대체명반배방제작무려유조。대유조산품진행감관평정화상관이화지표측정。결과표명：최가신배방발효시간위3 h、유작온도위200℃、포도당산-δ-내지위4g、소소타2g신배방대면단물성적영향여명반배방일치，배방가이완전대체“반감염”적배방。
This test is based on fermentation production fritters,By fermentation time, frying temperature, glucono-δ-lactone, baking soda instead of four major factors compounding recipe made without aluminum fritters.Fritters products for sensory evaluation and determination of the relevant physical and chemical indicators. The results showed that: the best new formulation fermentation time is 3 h, frying temperature of 200 ℃, glucono-δ-lactone 4 g, baking soda 2 g new formulations affect the physical properties of the dough recipe with alum consistent formula can be completely replaced. 'alum alkali salts 'recipe.