摘要
对焙烤膨化食品中蛋黄夹心混合料主要成分之间的相互作用进行研究,采用正交试验对影响其产品品质的因素进行分析,并通过考察夹心混合料的黏度,得出结论:大豆蛋白用量为9%,麦芽糊精选用DE值10,用量为18%,单甘酯用量为0.4%时,产品口感细腻,质地柔软,风味最佳。
The effect of major stuff of yolk mixture in bakiong food was studied in this work and the optimum factor was determined through orthogonal test and viscosity analysis. The result showed that the amount of soy protein concentrate （SPC） with 9%, the maltdextrin with DE10 18% ,and the glycerin monostearate 0.4% was the optimum recipe which made yolk mixture taste good, feel soft during preservation period.
出处
《食品与机械》
CSCD
北大核心
2007年第3期151-154,共4页
Food and Machinery
关键词
蛋黄
乳化
焙烤
工艺条件
Yolk
Emulsification
Baking food
Technical condition
