摘要
冷冻汤圆的品质受原料和加工工艺等因素的影响,常出现汤圆塌架、包馅开裂、冷冻后龟裂等现象。生产中通常采用加入食品添加剂的方法来提高冷冻汤圆的品质。通过正交实验设计,研究了单甘酯、黄原胶、羧甲基纤维素钠和复合磷酸盐这几种添加剂的复合对冷冻汤圆品质的影响。结果表明最优组合为:CMC0.5%,黄原胶0.1%,分子蒸馏单甘酯0.3%,复合磷酸盐0.15%,该组合能够降低冻裂率和塌陷度,改善汤圆的感官品质。
Many factors, such as materials and production process parameters affect the quality of quick frozen tangyuan. Food additives were used to settle with collapse, cracking and breach etc. This paper analyzed the effect of Glycerin monostearate monostearin, Xanthan gum, sodium carboxymethyl cellulose （CMC） and compound phosphoric acid salt on the quality of quick frozen tangyuan. The results show that CMC was 0.5 %, Xanthan gum was 0.1%, Glycerin monostearate monostearin was 0.3 % and compound phosphoric acid salt was 0. 15 %, they could not only decrease the cracking rate and collapse but also obviously improve their texture and tactility.
出处
《食品研究与开发》
CAS
北大核心
2006年第5期153-154,共2页
Food Research and Development
关键词
冷冻汤圆
添加剂
品质
quick frozen tangyuan
additive
quality
