添加剂对黄豆粉速冻水饺品质的影响  

Effect of food additives on quality of deep frozen bean flour dumplings

作　　者：熊卫东[1] 张秋叶[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《郑州轻工业学院学报（自然科学版）》2011年第2期12-15,共4页Journal of Zhengzhou University of Light Industry:Natural Science

基　　金：郑州市科技攻关项目(0910SGYN1301-3)

摘　　要：将硬脂酰乳酸钙-钠(CSL-SSL)、海藻酸钠、瓜尔豆胶添加于黄豆粉速冻水饺皮中,测定其对水饺的冻裂率、破肚率和煮后水饺皮TPA特性.结果表明添加CSL-SSL对黄豆粉速冻水饺的冻裂率、破肚率及水饺皮TPA指标改善效果明显,最佳添加量为0.2%.The effect of CSL - SSL, sodium alginate and guar gum on the quality of deep frozen bean flour dumplings wrapper was studied through indexes of frost crack ratio, boiling property and texture. The results showed that the addition of CSL - SSL had obviously improved the texture and boiling property of dump- lings,and reduced frost crack. The optimal addtion of CSL - SSL is 0.2%.

关 键 词：速冻水饺 黄豆粉 硬脂酰乳酸钙-钠 海藻酸钠 瓜尔豆胶 

分 类 号：TS201.1[轻工技术与工程—食品科学]