| 乳化剂在饺子粉中的应用研究 |
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| 引用本文： | 欧阳韶晖,郭波莉,韩玉侠,楚炎沛.乳化剂在饺子粉中的应用研究[J].西部粮油科技,2003,28(4):16-18. |
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| 作者姓名： | 欧阳韶晖 郭波莉 韩玉侠 楚炎沛 |
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| 作者单位： | [1]西北农林科技大学食品科学与工程学院，陕西杨凌712100 [2]河南兴泰科技实业有限公司，河南郑州450001 |
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| 摘 要： | 以市售面粉为试验材料，分析了3种不同乳化剂对标准粉和特一粉流变学特性的影响。结果表明，乳化剂对面粉稳定时间和5cm拉伸阻力改良效应较大；分析了乳化剂对饺子皮蒸煮特性的影响，并在此基础上得出了标准粉和特一粉的乳化剂添加较佳用量。
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| 关 键 词： | 面粉 饺子粉 乳化剂 流变学特性 蒸煮特性 面团特性 饺子皮 |
| 文章编号： | 1007-6395(2003)04-0016-03 |
| 修稿时间： | 2003年3月19日 |
APPLYING RESEARCH OF EMULSIFIERS IN DUMPLING-USE FLOUR |
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| OUYANG Shao-hui,GUO Bo-li,HAN Yu-xia,CHU Yan-pei.APPLYING RESEARCH OF EMULSIFIERS IN DUMPLING-USE FLOUR[J].China Western Cereals & Oils Technology,2003,28(4):16-18. |
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| Authors: | OUYANG Shao-hui GUO Bo-li HAN Yu-xia CHU Yan-pei |
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| Affiliation: | OUYANG Shao-hui1,GUO Bo-li1,HAN Yu-xia1,CHU Yan-pei2 |
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| Abstract: | Three emulsifiers were applied in common flour, and their effects we re inspected. The results hint that emulsifier would lengthen the stability time of the flour and improve 5cm resistance. The dumplings were made in lab and ana lysis in standard method. Based on above-mentioned conclusion, the better dosag e of the emulsifiers was worked out. |
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| Keywords: | Emulsifier Dumpling-use flour Dough trait |
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