| 速冻水饺品质改良剂的研制 |
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| 引用本文： | 易建华,朱振宝,董文宾.速冻水饺品质改良剂的研制[J].食品工业科技,2006,27(7):164-166. |
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| 作者姓名： | 易建华 朱振宝 董文宾 |
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| 作者单位： | 陕西科技大学生命科学与工程学院 陕西咸阳712081 |
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| 基金项目： | 陕西科技大学校科研和教改项目 |
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| 摘 要： | 研究了几种食品添加剂对速冻饺子品质的影响;通过正交实验,筛选出合适的复合品质改良剂,经过反复速冻、解冻及蒸煮实验,产品完整性良好,煮后不混汤,感官评定其综合评分明显提高;添加复合品质改良剂的面粉,Brabender拉伸实验结果表明,面团的拉伸性能良好,速冻水饺感官评定综合指标优于现有的商品改良剂。
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| 关 键 词： | 速冻水饺 Brabender拉伸曲线 硬脂酰乳酸钠 硬脂酰乳酸钙 复合磷酸盐 |
| 文章编号： | 1002-0306(2006)07-0164-03 |
| 修稿时间： | 2005年11月21 |
Development of a quick-frozen dumpling quality improver |
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| Yi Jianhua.Development of a quick-frozen dumpling quality improver[J].Science and Technology of Food Industry,2006,27(7):164-166. |
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| Authors: | Yi Jianhua |
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| Affiliation: | Yi Jianhua et al |
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| Abstract: | The influences of several food additives on the quality of quick-frozen dumpling were researched,and the optimum formula of compound food additives was determined. It was shown that the product had good integrity and the sensory property after frequent,quick-freezing and boiling; the extensibility of dough was dramatically improved based on the experiment with Brabender Extenograph. |
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| Keywords: | quick-frozen dumpling Brabender extension curve SSL CSL compound phosphate salt |
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