| 速冻汤团工艺探讨 |
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| 引用本文： | 刘秀河 李胜华. 速冻汤团工艺探讨[J]. 西部粮油科技, 1997, 22(4): 36-37 |
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| 作者姓名： | 刘秀河 李胜华 |
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| 作者单位： | 山东轻工业学院食品工程系!济南，250100 |
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| 摘 要： | 通过对速冻汤团制作所进行的实验，表明了利用传统煮芡的方法制得外皮，通过添加单甘酯、褐藻胶等来改变馅心中自由水分量的工艺可行。速冻后汤团外皮不开裂，馅心里融溶状态，煮制时不开皮露馅。
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| 关 键 词： | 速冻食品 汤团 工艺 食品添加剂 |
AN APPROACH TO THE PROCESS OF QUICK-FROZEN GLUTINOUS TANGTWAN |
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| Liu Xiuhe Li Shenghua. AN APPROACH TO THE PROCESS OF QUICK-FROZEN GLUTINOUS TANGTWAN[J]. China Western Cereals & Oils Technology, 1997, 22(4): 36-37 |
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| Authors: | Liu Xiuhe Li Shenghua |
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| Abstract: | The experimental results suggest that the outside peel of the tangtwan won't break and the stuffing will melt after quick-freeze and the products won't break when the peel is made by cooking and the free moisture content of stuffing centre is changed by adding glycerin monostearate and seaweed glue into it. Finally an optimum process was got. |
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| Keywords: | Quick-frozen food Glutinous tangtwan Food additives Technology |
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