摘要
主要研究在冷藏期间,水饺风味的稳定性。通过对水饺馅成分(蛋白质、脂肪、水分)的分析及感官评定,得出随储藏期的延长水饺馅成分的含量和性质不断发生变化,水分和蛋白质的含量下降,而脂肪的含量上升,从而导致了稳定性的降低,水饺风味的损失。同时还研究了3种不同试剂对脂肪提取的效果。
The main research is flavor stability of boiled dumplings in freezing period. Through the analysis and the sense organs evaluate, found that the boiled dumplings＇ ingredient and stability changes with the preservative time. The content of moisture and protein decreases, but the content of fat increases. Then the flavor gets bad. This research also shows the effect of extracting fat by three different reagents.
出处
《食品科技》
CAS
北大核心
2006年第10期126-128,共3页
Food Science and Technology
基金
上海市重点学科建设资助项目(T1102)
关键词
风味
成分
感官
水饺
稳定性
flavor
ingredient
sense organ
boiled dumplings
stability
