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改善速冻水饺、汤圆抗冻性的研究

Improving the Freezing Resistance of Quick Freezing Boiled Dumpling and Stuffed Steamed

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【Author】 WANG Qin~(1,4), LI Jian-wei~2, CHEN Xin~3 (1.Department of Food Science, Zhongkai Agrotechnical College, Guangzhou 510225,China; 2.Central Research on Modify Starch in FoShan, FoShan 528000, China; 3.Guangzhou Baolun Food factory, Guangzhou 510350 China; 4.College of Light Industry and Food, South China University of Technology, Guangzhou 510640, China)

【机构】仲恺农业技术学院食品科学系；佛山变性淀粉技术研究中心；广州宝润食品厂广东广州510225；华南理工大学轻工与食品学院；广东广州510640；广东佛山528000；广东广州510350；

【摘要】研究了磷酸酯化淀粉对速冻水饺、汤圆抗冻性的影响,结果表明:磷酸酯化淀粉Hc能显著改善水饺、汤圆的抗冻裂性,其最适用量均为5%。更多还原

【Abstract】 The monoester phosphate starch can improve the freezing resistance of quick freeze boiled dumpling and stuffed dumpling. The results showed that the monoester phosphate starch Hc could improve the freezing resistance of the quick freeze boiled dumpling and stuffed dumpling during freezing, and the optimum amount is 5%.更多还原

【关键词】磷酸酯化淀粉；抗冻性；速冻水饺和汤圆；
【Key words】 starch monoester phosphate； freezing resistance； the quick freeze boiled dumpling and stuffed dumpling；

【文献出处】冷饮与速冻食品工业 ,Beverage & Fast Frozen Food Industry , 编辑部邮箱 ,2005年03期

【分类号】TS217
【被引频次】31
【下载频次】605

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