乳化剂对速冻水饺品质影响  

Effect of emulsifier on quality of qick-frozen dumplings

作　　者：段素华[1] 李爱民[1] 王晓君[1] 

机构地区：[1]河南工业大学,河南郑州450052

出　　处：《粮食与油脂》2010年第1期19-22,共4页Cereals & Oils

摘　　要：研究三种常见乳化剂单甘油酯、硬脂酰乳酸钙–钠(CSL–SSL)、蔗糖脂肪酸酯对速冻水饺品质影响,通过对速冻水饺质构分析和煮后破肚率考察,证明这三种乳化剂对速冻水饺品质均有不同程度影响。单甘油酯在增大生水饺皮强韧性、降低水饺皮冻裂率方面改善效果最好,但对增大水饺皮煮后硬度和降低速冻水饺破肚率方面效果一般;CSL–SSL能明显增大水饺皮强韧性和煮后硬度,对速冻水饺破肚率改善效果也不甚明显;蔗糖脂肪酸酯在降低速冻水饺冻裂率和破肚率方面有一定效果,在增大生水饺皮强韧性和煮后硬度方面改善效果也较明显。Three emulsifiers were used to make quick-frozen dumplings. The results shows they have different effects on the quality of dumplings. Monostearate improved the tenacity of dumpling and reduced the cracking ratio, but have little effect on the firmness and boiling properties. CSL-SSL improved the tenacity and firmness of dumplings obviously but have little effect on boiling properties. Sucrose fatty acid esters can reduce the cracking ratio, and improve the boiling properties.

关 键 词：速冻水饺 乳化剂 速冻食品 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]