复合食品胶对冷冻面团馒头品质的影响  

EFFECT OF COMPOUND FOOD GUM ON QUALITY OF FROZEN DOUGH MANTOU

作　　者：何义萍[1] 韩小贤[1] 王显伦[1] 张芹[1] 郭卫[1] 李洋[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《河南工业大学学报（自然科学版）》2010年第4期18-21,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家"十一五"科技支撑计划(2007BAD74B02)

摘　　要：对黄原胶、卡拉胶以及羧甲基纤维素钠(CMC)进行单因素试验,分别研究其对冷冻面团馒头的影响,确定它们在面粉中的合适添加量.然后在单因素试验基础上对它们进行正交试验,研究其对冷冻面团馒头综合品质的影响,确定复合食品胶的最佳配比.结果表明:黄原胶、卡拉胶和CMC最佳复合配方为卡拉胶0.04%,黄原胶0.5%,CMC 0.08%,对面团的综合品质有很大改善.We carried out single factor experiments to investigate the effects of xanthan gum, carrageenan and sodium carboxymethylcellulose on the quality of frozen dough Mantou and to determine their optimal addition a-mounts in flour. Based on the single factor experiments, we also conducted orthogonal experiments to study the effects of xanthan gum, carrageenan and sodium carboxymethylcellulose on the quality of frozen dough Mantouso as to determine the optimal ratio of the compound food gum. The results show that the optimal formulation of the COmpound food gum is as follows： xanthan gum 0.04% , carrageenan 0.5% , and CMC 0.08% ; and corn-pound food gum with the optimal formulation can greatly improve the comprehensive quality of the frozen dough.

关 键 词：冷冻面团 食品胶 馒头 品质 

分 类 号：TS201.2[轻工技术与工程—食品科学]