| 改良剂对速冻水饺冻裂率及褐变的影响研究 |
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| 引用本文： | 张良华,张国东,孙丛丛,杨文哲,陈会宁.改良剂对速冻水饺冻裂率及褐变的影响研究[J].食品研究与开发,2010,31(1). |
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| 作者姓名： | 张良华 张国东 孙丛丛 杨文哲 陈会宁 |
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| 作者单位： | 山东凯达格兰食品有限公司,淄博市速冻食品研究中心,山东,淄博,255088 |
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| 摘 要： | 研究变性淀粉、硬酯酰乳酸钙-钠(CSL-SSL)、抗坏血酸(VC)、复合磷酸盐对速冻水饺冻裂率及色泽褐变的影响,结果表明:各种成分的最佳加入量:变性淀粉5%,CSL-SSL 0.2%,抗坏血酸0.025%,复合磷酸盐0.25%.
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| 关 键 词： | 速冻水饺 冻裂率 褐变 改良剂 |
Effect of Mixed Additives on the Cracking Rate and Browning of Deep-frozen Dumpling |
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| ZHANG Liang-hua,ZHANG Guo-dong,SUN Cong-cong,YANG Wen-zhe,CHEN Hui-ning.Effect of Mixed Additives on the Cracking Rate and Browning of Deep-frozen Dumpling[J].Food Research and Developent,2010,31(1). |
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| Authors: | ZHANG Liang-hua ZHANG Guo-dong SUN Cong-cong YANG Wen-zhe CHEN Hui-ning |
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| Affiliation: | ZHANG Liang-hua,ZHANG Guo-dong,SUN Cong-cong,YANG Wen-zhe,CHEN Hui-ning (Sh,ong Ketagalan Food Co.,Ltd,Zibo Deep-Frozen Food Research Center,Zibo 255088,Sh,ong,China) |
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| Abstract: | The effect of modified starch,CSL-SSL,vitamin C and compound phosphate on the quality of deep-frozen dumpling were examined.The results showed that the best quantity of various components was:modified starch 5 %,CSL-SSL 0.2 %,ascorbic acid 0.025 %,compound phosphate 0.25 %. |
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| Keywords: | deep-frozen dumpling cracking rate browning additives |
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