复合天然添加剂对速冻水饺抗冻裂效果的影响  

Effect of compound natural additives on anti-cracking of deep-frozen dumpling

作　　者：王云峰[1] 史忠林[1] 丁培峰[1] 

机构地区：[1]河北北方学院食品科学系,宣化075131

出　　处：《食品科技》2012年第7期159-161,共3页Food Science and Technology

摘　　要：冻裂是速冻水饺主要质量问题,为提高速冻水饺的品质,研究了谷朊粉、魔芋精粉、大豆蛋白粉、黄原胶这几种天然添加剂对速冻水饺冻裂率的影响。结果表明:天然添加剂的复配使用具有更好的抗冻裂效果,其最佳复合配方为:谷朊粉3.00%,魔芋精粉0.50%,大豆蛋白粉5.00%,黄原胶0.20%。Cracking is the main quality problem of the deep-frozen dumplings. In order to improve the quality of the deep-frozen dumplings, the effect of several natural additives such as wheat gluten, konjak powder, soybean protein and xanthan gum on cracking rate of deep-frozen dumpling was studied. The results showed that the compound of four natural additives has better anti-cracking effect, the optimum formula of additives is wheat gluten 3.00%, konjak powder 0.50%, soybean protein 5.00%, xanthan gum 0.20%.

关 键 词：速冻水饺 天然添加剂 冻裂率 

分 类 号：TS202.3[轻工技术与工程—食品科学]