| 复合天然添加剂对速冻水饺抗冻裂效果的影响 |
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| 引用本文： | 王云峰,史忠林,丁培峰.复合天然添加剂对速冻水饺抗冻裂效果的影响[J].食品科技,2012(7):159-161. |
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| 作者姓名： | 王云峰 史忠林 丁培峰 |
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| 作者单位： | 河北北方学院食品科学系 |
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| 摘 要： | 冻裂是速冻水饺主要质量问题,为提高速冻水饺的品质,研究了谷朊粉、魔芋精粉、大豆蛋白粉、黄原胶这几种天然添加剂对速冻水饺冻裂率的影响。结果表明:天然添加剂的复配使用具有更好的抗冻裂效果,其最佳复合配方为:谷朊粉3.00%,魔芋精粉0.50%,大豆蛋白粉5.00%,黄原胶0.20%。
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| 关 键 词： | 速冻水饺 天然添加剂 冻裂率 |
Effect of compound natural additives on anti-cracking of deep-frozen dumpling |
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| WANG Yun-feng,SHI Zhong-lin,DING Pei-feng.Effect of compound natural additives on anti-cracking of deep-frozen dumpling[J].Food Science and Technology,2012(7):159-161. |
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| Authors: | WANG Yun-feng SHI Zhong-lin DING Pei-feng |
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| Affiliation: | (Food Science Department of Hebei North University,Xuanhua 075131) |
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| Abstract: | Cracking is the main quality problem of the deep-frozen dumplings.In order to improve the quality of the deep-frozen dumplings,the effect of several natural additives such as wheat gluten,konjak powder,soybean protein and xanthan gum on cracking rate of deep-frozen dumpling was studied.The results showed that the compound of four natural additives has better anti-cracking effect,the optimum formula of additives is wheat gluten 3.00%,konjak powder 0.50%,soybean protein 5.00%,xanthan gum 0.20%. |
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| Keywords: | deep-frozen dumpling natural additive crackling rate |
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