双甘酯对速食煮面性能的影响  

The Influence of Diglyceride on the Properties of Instant Cooked Noodles

作　　者：陈福明[1] 冯雪飞[1] 

机构地区：[1]清华大学化学工程系,北京100084

出　　处：《广东化工》1999年第2期33-34,共2页Guangdong Chemical Industry

摘　　要：通过实验研究了新型食品添加剂双甘酯对速食煮面性能的影响,获较低溶出率的最佳双甘酯添加量为0.1％～0.15％。The influence of diglyceride, a new food additives, on the properties of instant cooked noodles has been studied experimentally.According to the experiments, the properties, such as color, malleability and flavor, of instant cooked noodles can be improved by adding diglyceride.Also, diglyceride can decrease the dissolving ratio and inhibit the reproduction of microbe in instant cooked noodles.0.1-0.15% is the optimum adding amount of diglyceride for lowest dissolving ratio.

关 键 词：食品添加剂 双甘酯 速食煮面 乳化剂 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程] TS202[轻工技术与工程—食品科学与工程]