腐竹复合改良剂的研究  

Study on compound improver of bean curd

作　　者：张麟 曾洁[1] 高海燕[1] 曹蒙 宋孟迪 姜继凯 ZHANG Lin;ZENG Jie;GAO Haiyan;CAO Meng;SONG Mengdi;JIANG Jikai(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《河南科技学院学报（自然科学版）》2020年第4期45-49,共5页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：河南省科技创新杰出青年资助(174100510003);河南省高校创新人才资助项目(16HASTIT015)。

摘　　要：以感官评价为指标,采用单因素试验和正交试验研究复合型的腐竹改良剂对腐竹品质的影响.结果表明:蒸馏单甘酯、多聚磷酸钠、D-异抗坏血酸钠3种添加剂对腐竹加工特性和品质有明显影响,当蒸馏单甘酯添加量质量分数为0.25%、多聚磷酸钠添加量质量分数为0.10%、D-异抗坏血酸钠添加量质量分数为0.02%时,腐竹的加工特性和品质明显提高.In this paper,based on sensory evaluation indicators,using the single factor experiment and orthogonal experiment research of compound bean curd stick improver for bean curd stick quality.Results show that the influence of distilled monoglycerides polymers ascorbic acid sodium sodium phosphate D three kinds of additives on the bean curd stick had significant effect on the processing characteristics and quality,when distilled monoglycerides addition amount of 0.25%of sodium phosphate polymer addition amount of 0.10%D-different addition amount of 0.02%ascorbic acid sodium,the bean curd stick processing characteristics and quality improved obviously.

关 键 词：腐竹 改良剂 乳化 增筋 韧性 护色 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]