| 添加剂在冷冻汤圆中的应用研究 |
| |
| 引用本文： | 李昌文,岳青,李岩,郭志辉.添加剂在冷冻汤圆中的应用研究[J].食品研究与开发,2006,27(5):153-154. |
| |
| 作者姓名： | 李昌文 岳青 李岩 郭志辉 |
| |
| 作者单位： | 1. 郑州轻工业学院食品与生物工程学院,河南,郑州,450002
2. 河南职业技术学院培训部,河南,郑州,450046 |
| |
| 摘 要： | 冷冻汤圆的品质受原料和加工工艺等因素的影响,常出现汤圆塌架、包馅开裂、冷冻后龟裂等现象.生产中通常采用加入食品添加剂的方法来提高冷冻汤圆的品质.通过正交实验设计,研究了单甘酯、黄原胶、羧甲基纤维素钠和复合磷酸盐这几种添加剂的复合对冷冻汤圆品质的影响.结果表明最优组合为：CMC0.5%,黄原胶0.1%,分子蒸馏单甘酯0.3%,复合磷酸盐0.15%,该组合能够降低冻裂率和塌陷度,改善汤圆的感官品质.
|
| 关 键 词： | 冷冻汤圆 添加剂 品质 |
| 收稿时间： | 2006-03-11 |
| 修稿时间： | 2006年3月11日 |
THE APPLICATION OF FOOD ADDITIVES IN QUICK FROZEN TANGYUAN |
| |
| LI Chang-wen,YUE Qing,LI yan,GUO Zhi-hui.THE APPLICATION OF FOOD ADDITIVES IN QUICK FROZEN TANGYUAN[J].Food Research and Developent,2006,27(5):153-154. |
| |
| Authors: | LI Chang-wen YUE Qing LI yan GUO Zhi-hui |
| |
| Affiliation: | 1.Food and Bioengineering Department, Zhengzhou Institute of Light Industry, Zhengzhou 450002, Henan, China; 2.Department of Training, Henan Vocational College, Zhengzhou 450046, Henan, China |
| |
| Abstract: | Many factors, such as materials and production process parameters affect the quality of quick frozen tangyuan. Food additives were used to settle with collapse, cracking and breach etc. This paper analyzed the effect of Glycerin monostearate monostearin, Xanthan gum, sodium carboxymethyl cellulose (CMC) and compound phosphoric acid salt on the quality of quick frozen tangyuan. The results show that CMC was 0.5 %, Xanthan gum was 0.1 %, Glycerin monostearate monostearin was 0.3 % and compound phosphoric acid salt was 0.15 %, they could not only decrease the cracking rate and collapse but also obviously improve their texture and tactility. |
| |
| Keywords: | quick frozen tangyuan additive quality |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
