期刊论文

中文

农产品加工

1671-9646

2011

5

52-55

10.3969/j.issn.1671-9646(X).2011.05.015

本校为第一机构

为生产出皮薄高筋道、保质期长、美味可口的方便馄饨,以面粉和瘦肉为原料,添加食复合胶和木薯淀粉等配料,研究速食馄饨加工过程中的关键工艺.得到速食馄饨加工的最佳工艺参数:和面加水量为38%,机械连续压延次数为5次,打粉量为8%,馅料加工用斩拌机斩拌混合,面皮与馅料的质量比为3∶1,在80℃下干燥90～120 min.最后,在此工艺基础上制定产品的质量标准.

For the purpose of thin and high-gluten wonton skin and long shelf life of non-fried instant delicious wonton,technology for processing of non-fried instant wonton is researched by using flour and lean meat as raw material,and common salt,calcined soda,compound emulsifying-thickening agent and cassava starch as additives.The results indicate the optimum technology parameters are that water quantity is 38%,five times are done by mechanical consecutive calendar,starch dose is 8%,meat filling is processed by cut mixer,the ratio of wonton skin to m...