Study On The Optimization Of Processsing Conditions And Fried Dry Properties Of The Specialty Of Gannan Area-moon Bar

The moon bar is a traditional fried snack of the Hakkas of Ganzhou in jiangxi province,because of its attractive golden color,crispy and refreshing taste,it is loved by the young and old.However,the traditional moon bar with a small workshop-based production process is quite complicated,product quality mainly depends on the individual experience,and lack of effective guarantee.Based on this situation,this study from several factors that affect the quality of the Moon bar,combined with scientific experiments to optimize the process parameters and the formula,while its drying characteristics were studied at different temperatures to provide theoretical guidance for the control and optimization of the frying process of the moon bar and similar products.The main contents are as follows:This study adopt the watermill sticky rice flour,using self-designed mold for deep fat frying,treated hardness and total color difference as the main evaluation index,and discussed how the amount of slurry for each mold,wheat flour ratio,frying temperature,frying time and solid-liquid ratio affect the quality of the moon bar.Scope of the process parameters were obtained by single factor experiment:the amount of slurry added was 20-28g,the ratio of wheat flour was 23%-43%,the frying temperature was 150～180℃,the frying time was 6.5～10mins,the solid-liquid ratio wasl:1.18-1:1.28;on the basis of single factor experiment,fixed at 43%of the ratio of wheat flour,orthogonal experiment was carried out,the results showed that:the frying temperature was 160℃,the amount of slurry added was 26g,solid-liquid ratio was 1:1.23 and frying time was 7mins;verification experiments showed that the moon bar of the optimum was of lower hardness,lighter color,lower residual oil than the market control(ΔE was 38.05±1.02,hardness was 1419.12±278.91g,residual oil was 26.75±0.19%db);sealed and stored at room temperature in 30-45 days,peroxide value was not exceeded(below 0.25g/100g).This study treated the moon bar as a carrier to study the drying characteristics(moisture content and drying rate and oil absorption rate along with the change of frying time)of rice flour-wheat flour-water mixture(batter)under 150℃,170℃ and 190℃in deep fat frying process,and used three mathematical models to fit the datas of water content and internal oil absorption along with the change of frying time.The results showed that:the drying process belonged to traditional falling rate drying,the higher the temperature the faster the water loss;internal oil absorption rate increases with the increase of frying time,frying temperature;Logarithmic model fit the drying process the best,Gamble,Rice&Selman model was most suitable for fitting internal oil absorption;its effective diffusion coefficient of water in deep fat frying was between 8.2×10-8 and 15.52×10-8 m2/s,which would increase with the frying temperature increased;the activation energy was 15.98kJ/mol.