The Study Of Lactone Formula And Evaluation Of The Quality Of Fride Fritters

Fritters is a traditional food of Chinese and the formula of traditional fritters contains alum, ammonium bicarbonate, which are harmful to human health. Products made from the existing alum-free formula had defects on quality. Besides, traditional evaluation method is time consuming and laborious and there were no researches on the correlation between ingredients and fritters product. The new formula with lactone successfully replaced alum, ammonium bicarbonate and other substances improving the safety and quality of fritters. After studying the influences of ingredients on the properties of dough and the correlation between dough properties and product quality, the multiple regression model was established to shorten the evaluation cycle and a new evaluation method was established with texture analyzer measurement.Leavening agent is the main factor determining the quality of fritters and traditional leavening agent mainly included alum, ammonium bicarbonate and other substances, which are harmful to human with long-term intake. The new alum-free formula with gluconic acid-δ-lactone, sodium bicarbonate, calcium dihydrogen phosphate, lauric acid monoglycerides, yeast and high amylose corn starch as the main ingredients was optimized by orthogonal experiment and the optimal combination was as follow: sodium bicarbonate 5.5 g, gluconic acid-δ-lactone 1.0 g, calcium dihydrogen phosphate 1.2 g, lauric acid monoglyceride 1.2 g, yeast 0.2 g, high quality corn starch 30 g. In sensory evaluation test, the comprehensive sensory value of the product with the optimal alum-free formula was higher than alum formulation by 0.54.The influences of ingredients on dough properties and the correlation between dough property and product quality were researched. Through analyzing the relationship between dough property and product quality, there were significant correlations between the rheological property of dough and product quality indexes including specific volume, texture, palatability, hardness, brittleness and chewiness. Multiple linear regression equations were established by linear regression for palatability, texture, brittleness, chewiness and hardness.At the base of correlation analysis among fritters quality indexes, a new evaluation method was established with texture analyzer measurement. With principal component analysis, 4 principal components were obtained and 7 indicators (specific volume, texture, palatability, hardness, brittleness, chewiness and gumminess) were determined as the most important factors of fritters quality. By correlation analysis, the correlationship between specific volume and brittle, palatability and hardness, texture and fragility were significantly. Therefore, the purpose to rapid detection of fritters can be achieved by measuring the physical properties such as hardness and brittleness.Lactone formula fritters successfully replaced alum with improving the quality and safety of Chinese traditional fritters. The multiple linear regression model between dough property and product quality and the new evaluation method shortened the quality evaluation cycle, improved detection efficiency and accelerated the industrialization process of Chinese traditional fritters.