传统蒸面皮抗老化配方优化研究  

Research on the Traditional Steamed Wrappers Anti-aging Formula Optimization

作　　者：张雷[1] 张建新[1] 李赛杰 洛曲[1] 李春花[1] 刘佩[1] 曹智勇[1] 周文利[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《农产品加工》2016年第6期28-32,共5页Farm Products Processing

摘　　要：蒸面皮是我国的传统食品之一,存在易老化、货架期短等问题。在蒸面皮中加入抗老化物质可以延长货架期。以面粉为原料,根据对面皮品质的不同需要选择合适添加剂,并以质构参数为指标对其分别进行单因素试验和正交试验,期望能够延长货架期。单因素试验结果表明,蒸面皮最佳食用胶为魔芋胶且添加量为0.2%,最佳淀粉为马铃薯且最佳添加量为3%。正交试验结果表明,马铃薯淀粉添加量3%,魔芋胶添加量0.2%。通过验证,确定货架期延长至5 d。Steamed wrappers is one of the traditional food of China. But it has the problems such as aging,short shelf life. Add anti-aging substance in steamed wrappers can extend the shelf life. This experiment with flour as raw material,according to different need to choose suitable additives on the quality of the wrappers,and quality and structure parameters as the index to the single factor and orthogonal experiments respectively,expect to extend the shelf life. Single factor results show that the steamed wrappers best edible gum as konjac gum and adding amount is 0.2%,the best for potato starch and the optimum adding amount is 3%. Orthogonal experimental results for the potato starch 3%,konjac gum 0.2%. Through the results of the orthogonal,the shelf life extension to 5 d.

关 键 词：蒸面皮 抗老化 货架期 

分 类 号：TS223.2[轻工技术与工程—粮食、油脂及植物蛋白工程]