【摘要】 通过研究3种可食性膜对降低苕丝糖含油量的影响,探讨不同可食性膜种类、可食性膜在制作苕丝糖时的添加方式、可食性膜添加量对苕丝糖含油量的影响及抑油效果。试验结果表明,海藻酸钠对苕丝糖含油量没有显著影响,果胶会显著提高苕丝糖含油量,CMC-Na能显著性降低苕丝糖的含油量,且当CMC-Na添加量为3%时抑油效果最好,可以抑制43.1%的油量;在糯米粉中直接加入CMC-Na粉末的抑油效果较好。更多还原

【Abstract】 The effect of three kinds of edible film coating on reducing oil uptake in shao si tang was studied.The effects of different edible film coating agents(sodium alginate, pectin and CMC-Na), the time point of film coating agent addition and the concentrations of CMC-Na were probed. The results showed that sodium alginate had no significant effect on reducing oil uptake in shao si tang, pectin could significantly increase oil content in shao si tang, CMC-Na could significantly reduce the oil content in shao si tang. Oil uptake was best inhibited by using of 3% CMC-Na, and the oil content of 43.1% could be inhibited.更多还原