| 速冻汤圆低温抗裂性的研究 |
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| 引用本文： | 王小英,谢苒荑,张金玲,王文娟.速冻汤圆低温抗裂性的研究[J].食品工业,2002(5). |
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| 作者姓名： | 王小英 谢苒荑 张金玲 王文娟 |
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| 作者单位： | 上海应用技术学院生物与食品工程系
(王小英，谢苒荑，张金玲)，上海应用技术学院生物与食品工程系(王文娟) |
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| 摘 要： | 本文是在热烫法的基础上,研究增稠剂、乳化剂、保水剂等面皮改良剂对速冻汤圆低温抗裂性的影响。复配试验结果表明:最佳面皮改良剂配方是瓜尔豆胶:交联淀粉:单甘酯(+色拉油):CMC-Na=1.5:2:4:4.5,总添加量为水磨糯米粉的0.8％,制得的速冻汤圆表面、底部、接口均无任何裂纹。
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| 关 键 词： | 速冻汤圆 抗裂性 |
The study of hydrocoiloid's anti-cracking effect on quick frozen dumpling |
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| Wnag Xiao-ying et. al..The study of hydrocoiloid''''s anti-cracking effect on quick frozen dumpling[J].The Food Industry,2002(5). |
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| Authors: | Wnag Xiao-ying et al |
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| Affiliation: | Wnag Xiao-ying et. al. |
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| Abstract: | This paper mainly studied the anti-cracking effect of hydrocolloid, emulsifier and water-keeping additives on quick-frozen dumpling made by hot-water method. When guar gum, cross-linked starch, glycerin monostearate (containing a little salad oil) and CMC-Na at the ratio of 1.5 : 2 : 4 : 4.5, were used and the total amount of said additives was 0.8% , the quick-frozen dumpling absolutely had no cracks. |
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| Keywords: | quick-frozen dumpling anti-cracking property |
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