| 即食虾酱组织状态与稳定性工艺的研究 |
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| 引用本文： | 李玉环,宋庆武,吕元萌,郭英,刘栋,丁立孝.即食虾酱组织状态与稳定性工艺的研究[J].中国调味品,2012(6):73-75. |
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| 作者姓名： | 李玉环 宋庆武 吕元萌 郭英 刘栋 丁立孝 |
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| 作者单位： | 1. 日照职业技术学院 食品工程学院,山东 日照,276800
2. 山东荣信集团,山东 日照,276800 |
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| 摘 要： | 采用正交试验探讨了蔗糖酯、黄原胶、植酸、淀粉各个因素及添加量对虾酱组织状态及稳定性的影响.试验结果表明:各因素对产品质量的影响顺序为植酸＞黄原胶＞淀粉＞蔗糖酯,并确定了蔗糖酯添加量0.1％,黄原胶0.1％,植酸0.5％,淀粉1.5％为最佳生产配方,此时虾酱稳定性最好,组织状态最佳.
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| 关 键 词： | 蔗糖酯 黄原胶 植酸 淀粉 |
Study on the process of improving condition and stability of instant shrimp paste |
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| LI Yu-huan
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SONG Qing-wu
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LV Yuan-meng
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GUO Ying
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LIU Dong
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DING Li-xiao.Study on the process of improving condition and stability of instant shrimp paste[J].China Condiment,2012(6):73-75. |
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| Authors: | LI Yu-huan SONG Qing-wu LV Yuan-meng GUO Ying LIU Dong DING Li-xiao |
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| Affiliation: | 1(1.Rizhao Polytechnic Food Engineer Department,Rizhao 276800,China; 2.Shandong Rongsense CO.,LTD,Rizhao 276800,China) |
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| Abstract: | Orthogonal test was used to find out the effects that sucrose ester,xanthan gum,phytic acid and starch have on the condition and stability of instant shrimp paste.The result indicates that the effect of the factors is phytic acid >xanthan gum>starch>sucrose ester,and the best process dosage is sucrose ester 0.1%,xanthan gum 0.1%,phytic acid 0.5% and starch 1.5%,when shrimp paste has an ideal stability and condition. |
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| Keywords: | sucrose ester xanthan gum phytic acid starc |
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