排序方式: 共有93条查询结果,搜索用时 62 毫秒
31.
32.
33.
阐述与王向阳先生等人所著《速冻食品酸价和过氧化值的测定方法探讨》一文“速冻水饺过氧化值测定在一定范围内没有意义”的论述的不同意见。 相似文献
34.
35.
速冻水饺、速冻汤圆生产缺陷的改善 总被引:7,自引:0,他引:7
分析了速冻水饺和速冻汤圆生产过程中产生缺陷的原因,并通过添加变性淀粉对缺陷进行了改善。 相似文献
36.
37.
采用马铃薯醋酸酯淀粉、马铃薯羟丙基淀粉、辛烯基琥珀酸淀粉钠和醋酸酯木薯淀粉等4种变性淀粉,按5%、10%、15%的比例分别添加到水晶饺子皮原料粉(小麦淀粉:玉米淀粉=3:1)中,进而对新混合粉制成的水晶饺子皮及速冻水晶饺子进行物理指标的测定和分析,结果表明:与空白组相比,含有马铃薯醋酸酯淀粉的混合粉制成的水晶饺子皮,其蒸煮损失降低、透明度升高、生饺子皮亮度增加、熟饺子皮的硬度和咀嚼性升高,其制成的水晶饺子冻裂率显著降低,冻裂率最低且为0%,总体而言,在这四种变性淀粉中,添加量为15%的马铃薯醋酸酯淀粉能够综合提升水晶饺子皮的品质,最适合应用于水晶饺子皮中。 相似文献
38.
通过试验对速食水饺冷冻干燥工艺条件进行了初步研究,并以干燥时间和复水比为指标确定了冷冻干燥工艺中的预冻速率、单位面积装料量、干燥室真空度、加热板温度等工艺参数. 相似文献
39.
为改善杀菌粽的口感,开发出一款品质接近新鲜粽的发芽糙米保鲜粽。在确定发芽糙米适宜添加量的基础上,探究了双氧水喷淋、双氧水喷淋协同脱氧包和双氧水协同乙醇缓释片3种处理工艺对粽子保鲜和感官性质的影响。结果表明:发芽糙米添加量为质量分数51%,粽体颜色适中,结构相对紧致、完整;该糙米添加量下,3种保鲜处理方式均降低粽体菌落总数至10 CFU/g以下,能有效抑制微生物生长,且对粽子的质构特性影响较小。双氧水体积分数为3%时,粽子气味良好且粽叶颜色适中,感官品质较好。因此,优选体积分数3%双氧水对发芽糙米粽进行保鲜处理。在此保鲜工艺条件下,发芽糙米粽在25℃下储藏15 d后,酸价≤3.0 mg/g,过氧化物质量分数≤0.15%,均符合标准;γ-氨基丁酸质量分数在储藏过程中基本保持不变。 相似文献
40.
Xingli Liu Shuangli Zhao Qingqing Wei Xuewei Zhao Hua Zhang 《International Journal of Food Science & Technology》2019,54(6):2075-2083
Vacuum mixing is a new method of dough making, and little literature is available regarding its effects on the product quality of frozen food. This research studied the effects of different degrees of vacuum (0.00, −0.02, −0.04, −0.06, −0.08 MPa) on the water state, thermal properties, cooking characteristics and microstructure of fast frozen dumpling wrappers during different storage times (0, 14 and 30 days). Vacuum mixing significantly decreased the spin–spin relaxation times (T2) and freezing water content, thus indicating that it decreased the mobility of moisture and enhanced the binding of dough components with water molecules. Furthermore, the increases in the cooking loss rate and hardness of fast frozen dumpling wrappers during storage were inhibited by vacuum mixing, especially after storage for 30 days, possibly because vacuum mixing formed a more continuous and compacted dough structure, thereby generating a smaller ice crystal structure. These results should provide a theoretical basis for the application of vacuum mixing to fast frozen dumplings. 相似文献