摘要
色拉酱是一种半固体状高营养的调味品。为了生产出高品质具有新疆特色风味的低脂色拉酱,就其基本配方、加工工艺、稳定性进行研究,得到了马铃薯及复合稳定剂的用量,探讨油性物料与水性物料配比、固态物料与液态物料配比对色拉酱组织状态和稳定性的影响,确定新疆特色风味低脂色拉酱的基本配方。
Salad dressing is a kind of high-nutrition condiment which is semi-solid. In order to produce high quality with the special flavor of low-fat salad in Xinjiang, the paper studied on the basic formula, processing technology and stability. The use of potatoes and the composite stabilizer were explored. It discussed that the ratio of the oily materials and water materials, the ratio of solid materials and liquid material impacted on salad organizations and the stability. The basic formula of special flavor of the low-fat salad dressing in Xinjiang was determined.
出处
《食品工业》
CAS
北大核心
2007年第6期33-35,共3页
The Food Industry
基金
新疆自治区高校青年启动基金项目XJEDU2006S30
关键词
新疆特色风味
色拉酱
稳定性
special flavour in Xinjiang
salad
stability
