摘要
为确定棕榈油速冻手抓饼的可行性,利用棕榈油制备手抓饼,与市售4种手抓饼在质构特性、流变性、热力学特性及色差进行比较。棕榈油手抓饼在熟制前和熟制后质构特性与市售手抓饼差异不显著;在流变和热力学特性上与市售的4种手抓饼差异也不显著,棕榈油手抓饼较市售手抓饼色泽亮,由此显示棕榈油手抓饼能满足市场需求。
In order to determine the feasibility of palm oil frozen Chinese pancakes.Frozen Chinese pancakes maded from palm oil was compared with four kinds of frozen Chinese pancakes in texture,rheology,thermodynamic properites and color difference.There were no significant difference in texture,rheology,thermodynamic characteristics between frozen Chinese pancakes maded from palm oil and market frozen Chinese pancakes.Frozen Chinese pancakes maded from palm oil was brighter than market seller.The results showed that frozen Chinese pancakes maded from palm oil can meet the market demand.
作者
谢新华
潘开林
郝明远
杨峻豪
XIE Xinhua;PAN Kailin;HAO Mingyuan;YANG Junhao(College of Food Science and Technology,He'nan Agricultural University,Zhengzhou,He'nan 450002,China;Palm Oil Research and Technical Service Institute of Malaysian Palm Oil Board,Shanghai 201108,China)
出处
《农产品加工》
2020年第1期12-14,共3页
Farm Products Processing
基金
马来西亚棕榈油总署基金项目（PORTSIM 139/2017）
关键词
棕榈油
手抓饼
质构特性
流变特性
热力学特性
色差
palm oil
Chinese pancakes
texture
rheological behavior
thermodynamic property
color difference
