摘要
速冻汤圆常出现塌架、龟裂等现象,生产中常加入食品添加剂以提高速冻汤圆的品质。研究了蔗糖脂肪酸酯、卡拉胶、黄原胶、羧甲基纤维素钠(CMC-Na)、复合磷酸盐、单甘酯、瓜儿豆胶、焦磷酸盐等对汤圆品质的影响,选出黄原胶、羧甲基纤维素钠(CMC-Na)、复合磷酸盐、单甘酯对速冻汤圆品质改良较好添加剂进行复配。正交试验结果表明,最佳配方为:CMC-Na 0.6%,黄原胶0.1%,单甘酯0.3%,复合磷酸盐0.3%。
Food additives are used to settle with collapse, cracking and breach. This experiment is designed to study the effect of sucrose fatty acid ester, Carragecnan, Xanthangum, Sodiumcarboxymethyl ellulose mpound phosphate, Monoglycerides, Guar gum, Pyrophosphate on the quality of quick frozen tangyuan, the more effective food additives including anthangum, CMC-Na, compound phosphate, Monoglycerides are selected. After matching duplicately and orthogonal experiment, the best formula is as follows： CMC-Na 0.6%, Xanthan gum 0.1%, Monoglycerides 0.3%, Compound phosphate 0.3%.
出处
《农产品加工（下）》
2010年第12期39-41,51,共4页
Farm Products Processing
基金
河南农业大学农产品贮藏与加工校级重点学科资助项目(2010年)
关键词
速冻汤圆
添加剂
品质
quick frozen tangyuan
additives
quality
