| 冷冻面条的品质改良研究 |
| |
| 引用本文： | 钱晶晶,陈洁,王春,岑涛.冷冻面条的品质改良研究[J].河南工业大学学报(自然科学版),2011,32(1):36-38. |
| |
| 作者姓名： | 钱晶晶 陈洁 王春 岑涛 |
| |
| 作者单位： | 1. 河南工业大学,粮油食品学院,河南,郑州,450052
2. 丹尼斯克(中国)有限公司,江苏,苏州,215300 |
| |
| 摘 要： | 研究了几种常用的胶体和乳化剂对经过一定冻融循环的冷冻面条的品质影响.结果表明:胶体中,聚丙烯酸钠和黄原胶效果最好,可以有效提高冷冻面条的剪切力和拉伸距离;乳化剂中,蔗糖酯和DMG4效果较明显,可以明显增大冷冻面条的拉伸距离,有效提高冷冻面条的延展性.
|
| 关 键 词： | 冷冻面条 冻融循环 品质 乳化剂 胶体 |
QUALITY IMPROVEMENT OF FROZEN NOODLES |
| |
| QIAN Jing-jing,CHEN Jie,WANG Chun,CEN Tao.QUALITY IMPROVEMENT OF FROZEN NOODLES[J].Journal of Henan University of Technology Natural Science Edition,2011,32(1):36-38. |
| |
| Authors: | QIAN Jing-jing CHEN Jie WANG Chun CEN Tao |
| |
| Affiliation: | QIAN Jing-jing1,CHEN Jie1,WANG Chun1,CEN Tao2 (1.School of Food Science and Technology,Henan University of Technology,Zhengzhou 450052,China,2.Danisco Co.Ltd.,Suzhou 215300,China) |
| |
| Abstract: | The paper studied the effect of several kinds of colloids and emulsifiers on the quality of frozen noodles undergoing several freezing-thawing cycles.The results showed that sodium polyacrylate and xanthan had the best effects in comparison with other colloids,and could effectively improve the firmness and the extension distance of the frozen noodles;and sucrose ester and DMG4 had more obvious effects in enlarging the extension distance and improving the extensibility of the frozen noodles. |
| |
| Keywords: | noodles freezing-thawing cycle quality emulsifiers colloid |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
