摘要
研究了马铃薯淀粉、卡拉胶、黄原胶、羧甲基纤维素钠(CMC-Na)、分子蒸馏单甘酯、蔗糖脂肪酸酯、复合磷酸盐等添加剂对速冻汤圆冻裂率的影响。试验证明,CMC-Na、黄原胶和分子蒸馏单甘酯对速冻汤圆的抗冻裂能力提高显著。通过对比,CMC-Na的抗冻裂能力最显著。
The effect of potato starch, carrageenan, xanthan gum, sodium carboxy methyl cellulose（CMC- Na）, glycerin monostearate monostearin, sucrose fatty acid ester and compounding phosphoric acid salt on the cracking rate of quick freezing stuffed dumpling is studied. It is proved that the effect of CMC- Na, xanthan gum and glycerin monostearate monostearin on enhancing the ability of quick freezing stuffed dumpling to resist cracking is remarkable, and CMC - Na is the best one by comparison.
出处
《粮食与食品工业》
2006年第4期25-27,共3页
Cereal & Food Industry
关键词
速冻汤圆
食品添加剂
冻裂率
quick freezing stuffed dumpling
food additive
cracking rate
