速冻糯玉米汤圆复合改良剂的研制  

Preparation of Complex Quality Improver for Quickly-frozen Glutinous Corn Dumpling

作　　者：王娜[1] 王安建[2] 潘治利[1] 魏书信[2] 李武杰[1] 艾志录[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]河南省农业科学院农副产品加工研究所,河南郑州450008

出　　处：《江西农业学报》2009年第8期135-137,141,共4页Acta Agriculturae Jiangxi

基　　金：河南省农科院科研发展专项资金资助项目(200706)

摘　　要：糯玉米粉与糯米粉相比粘性稍差,为改良速冻糯玉米汤圆的品质,研究了瓜尔豆胶、海藻酸钠、羧甲基变性淀粉、单甘脂和复合磷酸盐几种改良剂添加量对速冻糯玉米汤圆品质的影响,并研制了一种糯玉米汤圆复合品质改良剂,其最佳配方为:瓜儿豆胶0.5%、海藻酸钠0.6%、羧甲基淀粉2%、单甘酯0.5%。复合品质改良剂的应用,有效地改善了糯玉米汤圆的品质。In order to improve the quality of quickly -frozen glutinous corn dumpling, some complex quality improvers were studied. The results showed that the optimum formula of additives was 0.5% guar gum ＋ 0.6% sodium alginate ＋ 2% carboxymethyl starch ＋ 0.5% glycerine fatty acid ester. The application of this complex quality improver effectively improved the quality of glutinous corn dumpling.

关 键 词：糯玉米 汤圆 改良剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]