FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (5): 238-240.

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Study on Processing Technology Optimization of Fried Cake

 ZHOU  Jing-Fang, WAN  Peng, HUANG  Xing-Jian, LI  Xiu-Juan, PAN  Si-Yi, XU  Xiao-Yun   

  1. College of Food Science and Technology,Huazhong Agricultural University
  • Online:2008-05-15 Published:2011-08-26

Abstract: The processing technology optimization based on sensory evaluation and oil content of fried cake was studied.The effects of marinating time,content of soybean,water content of semi-product,frying temperature and frying time on the quality of fried cake were investigated.The results showed that the optimization were as follows:marinating time 6 hours,content of soybean 12.5%,water content of semi-product controlled about 55.5% and frying time 2 min at 190 ℃.In these conditions,the fried cake obtained the highest score with low oil content of 17.23%.

Key words: fried cake, processing technology, optimization