摘要
通过对速冻汤团制作所进行的实验，表明了利用传统煮芡的方法制得外皮，通过添加单甘酯、褐藻胶等来改变馅心中自由水分量的工艺可行。速冻后汤团外皮不开裂，馅心里融溶状态，煮制时不开皮露馅。
The experimental results suggest that the outside peel of the tangtwan won't break and the stuffing will melt after quick-freeze and the products won't break when the peel is made by cooking and the free moisture content of stuffing centre is changed by adding glycerin monostearate and seaweed glue into it. Finally an optimum process was got.
出处
《西部粮油科技》
1997年第4期36-37,共2页
China Western Cereals & Oils Technology
关键词
速冻食品
汤团
汤元
工艺
食品添加剂
Quick-frozen food Glutinous tangtwan Food additives Technology
