摘要
根据实验结果,速冻南方馒头的最佳添加剂配方为VC 0.007%,硬脂酰乳酸钠0.1%,α-淀粉酶0.06%,焦磷酸盐0.06%,单甘酯0.5%。在影响馒头成品质量的因素中,乳化剂影响最大,VC次之。
The research on influence of the additives on the southern steamed bun has been done, according to the result, the best prescription is Vitamin C 0.007%, SSL 0.1%, α-starch enzyme 0.06%, polyphosphate 0.06% , monoglyceryl ester 0.5%.
出处
《粮食加工》
2006年第6期54-55,共2页
Grain Processing
关键词
南方馒头
速冻
添加剂
southern steamed bun
quick-frozen
additives
