添加剂对冷冻水饺品质的影响  

作　　者：娄爱华[1] 杨泌泉[1] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128

出　　处：《食品工业科技》2004年第8期73-74,共2页Science and Technology of Food Industry

摘　　要：研究了抗坏血酸、亲水性单甘酯、褐藻酸钠三种添加剂对冷冻水饺品质的影响,得出了有效改良冷冻水饺品质的复合添加剂组合:亲水性单甘酯0.5%,抗坏血酸0.006%,褐藻酸钠0.5%(均以面粉添加量计)。Three additives ascorbic acid, hydrophilic DMG and sodium alginate were tested. The result shows that these additives all can obviously modify the dumpling quality. And the most optimal combination between different additives was that ascorbic acid 0.006%,hydrophilic DMG 0.5%,sodium alginate 0.5%.

关 键 词：添加剂 冷冻水饺 品质 抗坏血酸 亲水性单甘酯 褐藻酸钠 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]