摘要
速冻水饺常常出现冻裂等质量问题,通常采用添加改良剂的方法来减少速冻冻水饺的冻裂率。本文研究了抗坏血酸(VC)、马铃薯淀粉、羧甲基纤维素钠(CMC-Na)、蔗糖脂肪酸酯(SE)、黄原胶、分子蒸馏单甘酯和复合磷酸盐对速冻水饺冻裂率的影响,结果表明添加量为0.15%的黄原胶的抗冻裂效果最好。
Additives were used to settle with cracking and breach. This paper analyzed the effect of Glycerin monostearate monostearin, Sucrose fatty acid ester, Xanthan gum, sodium carboxymethyl cellulose （CMC）, compound phosphoric acid salt, Vc and the potato starch on the quality of deep - frozen dumpling. The results shown that 0.15% Xanthan gum was the best.
出处
《中国食品添加剂》
CAS
2006年第2期114-116,共3页
China Food Additives
关键词
速冻水饺
添加剂
冻裂率
deep-frozen dumpling
additive
crackling rate
