摘要
本文研究了水分与部分添加剂对成品沙拉酱品质的影响,同时也对成品酱的稳定性进行了研究。结果表明,水的用量(包括白醋)最佳为24.3%;各种添加剂的最佳配比为:变性淀粉/芥末/胶类/单甘酯=4/1.6/ 0.4/ 2;加工过程中沙拉酱酱体温度不高于64℃;成品沙拉酱最好贮存于4~10℃的低温环境中。
The effects of moisture and some food additives on quality and stability of dressing were studied. The results indicated that, the water content should be 24.3%, the optimum ratio of the additives was: modified starch / mus- tard/ xanthan gum/ monoglyceride = 4/ 1. 6/ 0.4/ 2. The temperature of the salad dressing must be controlled under 64℃in the production and the storage temperature between 4℃ ~10℃.
出处
《食品工业》
北大核心
2000年第5期29-31,共3页
The Food Industry