| 添加剂对速冻水饺品质的影响 |
| |
| 引用本文： | 李昌文,刘延奇,王章存.添加剂对速冻水饺品质的影响[J].冷饮与速冻食品工业,2006,12(2):30-32. |
| |
| 作者姓名： | 李昌文 刘延奇 王章存 |
| |
| 作者单位： | 郑州轻工业学院食品与生物工程学院,河南郑州,450002 |
| |
| 基金项目： | 郑州轻工业学院校科研和教改项目 |
| |
| 摘 要： | 速冻水饺常常出现冻裂、蒸煮后韧性差、耐煮性差等品质问题,通常采用添加改良剂的方法改善品质.研究了抗坏血酸(VC)、马铃薯淀粉、羧甲基纤维素钠(CMC-Na)、蔗糖脂肪酸酯(SE)、黄原胶、分子蒸馏单甘酯和复合磷酸盐对速冻水饺冻裂率及蒸煮品质的影响,结果表明添加量为0.15%的黄原胶的抗冻裂效果最好,羧甲基纤维素钠(CMC-Na)和黄原胶的使用可以有效提高速冻水饺的蒸煮品质.
|
| 关 键 词： | 速冻水饺 添加剂 破裂率 |
| 文章编号： | 1007-0818(2006)02-0030-05 |
| 收稿时间： | 03 6 2006 12:00AM |
| 修稿时间： | 03 20 2006 12:00AM |
Application of Additive in Deep-Frozen Dumpling |
| |
| LI Chang-wen,LIU Yan-qi,WANG Zhang-cun.Application of Additive in Deep-Frozen Dumpling[J].Beverage & Fast Frozen Food Industry,2006,12(2):30-32. |
| |
| Authors: | LI Chang-wen LIU Yan-qi WANG Zhang-cun |
| |
| Affiliation: | Food and Bioengineering Department, Zhengzhou Institute of Light Industry, Zhengzhou 450002,China |
| |
| Abstract: | Additives were often used in the processing of deep-frozen dumpling to improve the product quality.The effect of Glycerin monostearate monostearin,sucrose fatty acid ester,xanthan gum,sodium carboxymethyl cellulose(CMC-Na),compound phosphoric acid salt,vitamin C and the potato starch on the quality of deep-frozen dumpling were examined.The results showed that 0.15% Xanthan gum was the best to decrease the cracking rate while CMC-Na and Xanthan gum could improve the cooking quality of frozen dumplings. |
| |
| Keywords: | deep-frozen dumpling additive crackling rate |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
