亲水性胶体在速冻面米产品中的应用  

Application of Compounded Hydrocolloid in Quick-frozen Food Made of Wheat Flour and Rice

作　　者：姬云云 连惠章 王凯 JI Yunyun;LIAN Huizhang;WANG Kai(Wuxi Watson Food Co.,Ltd.,Wuxi,Jiangsu 214037,China)

机构地区：[1]无锡华顺民生食品有限公司,江苏无锡214037

出　　处：《农产品加工》2020年第21期82-84,91,共4页Farm Products Processing

基　　金：江苏省科技计划项目(SBE2020310067)。

摘　　要：通过综述黄原胶、瓜尔胶、结冷胶、海藻胶、明胶和刺槐豆胶等几种亲水性胶体的理化性质,以及2种或多种胶体的复配在速冻面米制品中的应用,以期在速冻面米制品的研发过中合理地选择和使用亲水性胶体提供一定的思路及理论依据。This article reviewed the physical and chemical properties of several hydrophilic colloids such as xanthan gum,guar gum,gellan gum,algae gelatin,gelatin and locust bean gum,and the application of the compound colloid in quick-frozen noodle products,with a view to quick-freeze The rational selection and use of hydrophilic colloids in rice products provide a theoretical basis.

关 键 词：亲水性胶体 速冻面米产品 胶体复配 黄原胶 瓜尔胶 结冷胶 海藻胶 明胶 刺槐豆胶 

分 类 号：TS202.3[轻工技术与工程—食品科学]