摘要
采用自配面粉(30%藁优9415∶70%温麦18),通过添加瓜尔胶、果胶、黄原胶和羧甲基纤维素钠4种食用胶体制作速冻水饺,并对速冻水饺皮的蒸煮损失、质构和水饺冻裂率等指标进行分析,结果表明,这4种食用胶对速冻水饺都有明显的改善作用。
The blending flour （30% gaoyou 9415 and 70% wenmai18） was selected, the influences of guar gum, pectin, xanthan gum and CMC on the quality of quick-frozen dumplings were studied. Cooking loss, texture analysis of cooked quick-frozen dumpling peels, and frost crack of frozen dumplings were analyzed. The results showed that the edible gelatins can improve the quality of quick-frozen dumplings obviously.
出处
《食品科技》
CAS
北大核心
2009年第6期135-138,145,共5页
Food Science and Technology
基金
"十一五"国家重大科技支撑项目(2006BAD05A09)
关键词
食用胶
速冻水饺
品质
emulsifiers
quick-frozen dumplings
texture
