摘要
以速冻馒头为研究对象,以海藻酸钠、结冷胶、硬脂酰乳酸钙(CSL)等几种改良剂为原料,研制了一种速冻馒头保水剂的配方,以提高馒头微波复热后的品质。响应面优化试验结果表明:速冻馒头保水剂的最佳配方为海藻酸钠0.37%、结冷胶0.15%、CSL 0.21%。验证实验表明,在此条件下速冻馒头微波复热后质量损失率为6.02%,接近预测值6.01%,说明该配方可靠。
A water-retention agent for improving the quality of quick-frozen steamed breads after microwave reheating was prepared from several improvers such as sodium alginate, gellan gum and calcium stearoyl lactylate （CSL）. The optimized water-retention agent was composed of 0.37% sodium alginate, 0.15% gellan gum and 0.21% CSL as determined using response surface methodology. The observed weight loss rate of quick-frozen steamed breads with the addition of the optimized water-retention agent after microwave reheating was 6.02%, which was close to the predicted value of 6.01%. In conclusion, the optimal water-retention agent was reliable.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第24期315-320,共6页
Food Science
基金
"十二五"国家科技支撑计划项目(2012BAD37B07)
河南省教育厅自然科学研究计划项目(2009A550007)
关键词
速冻馒头
微波复热
改良剂
品质
quick-frozen steamed bread
microwave reheating
improver
quality
