摘要
为提高速冻水饺的品质,通过单因素和正交试验,对几种食品添加剂对速冻水饺品质的影响进行研究。结果表明:乳酸钠和复合磷酸盐能显著提高产品的质量;添加剂的复配使用具有更好的效果,其最佳复合配方为:0.2%复合磷酸盐+0.3%乳酸纳+0.4%瓜尔豆胶+0.1%黄原胶。添加复合品质改良剂的水饺,经过速冻和蒸煮后,产品完整性良好,煮后不混汤。
In order to improve the quality of quick -frozen dumpling, the influences were studied, of which included several food additives on the quality of quick - frozen dumpling by single factor and orthogonal experiments. The results showed that compound phosphate and sodium lactic acids can improve product＇s quality significantly, and the,compound of four additives has better effect, the optimum formula of additives is 0.2% compound phosphate, 0. 3% sodium lactic acids, 0. 4% guar gum, 0. 1% xanthan gum. The product that added compound food additives had good integrity and the sensory property after quick - freezing and boiling.
出处
《食品与机械》
CSCD
北大核心
2008年第5期122-124,共3页
Food and Machinery
基金
河南省新乡市科技攻关资助项目(项目编号:05G098)
关键词
速冻水饺
复合磷酸盐
乳酸纳
明胶
黄原胶
Quick-frozen dumpling
Compound phosphate
Sodium lactic acid
Gelatin
Xanthan gum
