摘要
研究了磷酸酯化淀粉对速冻水饺、汤圆抗冻性的影响,结果表明:磷酸酯化淀粉Hc能显著改善水饺、汤圆的抗冻裂性,其最适用量均为5%。
The monoester phosphate starch can improve the freezing resistance of quick freeze boiled dumpling and stuffed dumpling. The results showed that the monoester phosphate starch Hc could improve the freezing resistance of the quick freeze boiled dumpling and stuffed dumpling during freezing, and the optimum amount is 5 %.
出处
《冷饮与速冻食品工业》
2005年第3期19-21,共3页
Beverage & Fast Frozen Food Industry
关键词
磷酸酯化淀粉
抗冻性
速冻水饺和汤圆
starch monoester phosphate
freezing resistance
the quick freeze boiled dumpling and stuffed dumpling
