| 添加剂对冷冻面团馒头品质的影响 |
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| 引用本文： | 李昌文,杨崇.添加剂对冷冻面团馒头品质的影响[J].食品工业,2008(6). |
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| 作者姓名： | 李昌文 杨崇 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院; |
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| 摘 要： | 对冷冻面团制作馒头进行了尝试,研究了羧甲基纤维素钠、硬酯酰乳酸钙钠、谷朊粉、维生素C以及它们复合对冷冻面团馒头品质的影响,结果表明:冷冻面团技术也可用于生产馒头,冷冻面团馒头复合品质改良剂的最优配方为:谷朊粉4%,硬酯酰乳酸钙钠0.05%,维生素C0.006%,羧甲基纤维素钠0.6%,此时冷冻面团馒头的品质较好。
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| 关 键 词： | 冷冻面团 馒头 添加剂 品质 |
The Effect of Additives on Frozen Dough Steamed Bread |
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| Li Chang-wen,Yang Chong Food , Bioengineering department,Zhengzhou Institute of Light Industry.The Effect of Additives on Frozen Dough Steamed Bread[J].The Food Industry,2008(6). |
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| Authors: | Li Chang-wen Yang Chong Food Bioengineering department Zhengzhou Institute of Light Industry |
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| Affiliation: | Zhengzhou 450002 |
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| Abstract: | In this paper the effect of sodium carboxymethyl cellulose(CMC-Na),sodium calcium stearoyl lactylate (SSL-CSL),gluten and vitamin C(VC) on frozen dough steamed bread had been studied,the best proportion of these additives was confirmed as follows:Gluten 4%,SSL-CSL 0.05%,VC 0.006%,CMC-Na 0.6%,at this time the quality of frozen dough steamed bread was better. |
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| Keywords: | frozen dough steamed bread additive quality |
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