摘要
通过改善酱料的乳化效果、流动特性等,对提升干吃面的好拌度、爽滑度进行了初步研究。采用感官评价、理化检验、安全性实验等方法,初步确定了不同酱料体系选用的乳化剂、胶体的种类和使用量,为今后的产品开发提供了参考依据。
The stirring property and smoothness of dry snack noodles were studied through the improvement of emulsification and flow characteristics of sauces. Based on sensory evaluation, physical and chemical testing and safety testing, the type and application amount of emulsifiers and colloids were determined, which may provide a reference for future product development.
出处
《天津科技》
2014年第8期89-92,共4页
Tianjin Science & Technology
关键词
乳化剂
干吃面
好拌度
爽滑度
emulsifier
dry snacknoodles
stirring property
smoothness
