摘要
以传统糕团为研究对象,研究了α-淀粉酶、羧甲基淀粉钠、分子蒸馏单甘酯、蔗糖酯、瓜尔豆胶、黄原胶等添加剂的抗老化作用,确定了糕团的抗老化配方为:先将糯米和粳米用质量分数1.2%α-淀粉酶溶液浸泡30 min后再晒干,然后用磨粉机研磨成粉,在制作糕团时添加羧甲基淀粉钠4.0 g/kg、单甘酯4.0 g/kg和瓜尔豆胶3.0 g/kg。
The anti-retrogradation effect of additives such as α-amylase, CMS, MG, SE, guar and xanthan gum etc. was studied on traditional Chinese rice cakes. Based on studied results, one effective compound of anti-retrogradation additive for rice cakes was determined： firstly, the glutinous rice and non-glutinous rice were steeped in α-amylase water solution （ 1.2% w/v） for 30 min, dried in sunlight and then ground by a flour mill. When making the rice cake, CMS （4.0 g/kg） , MG （4. 0 g/kg） and guar gum （ 3.0 g/kg） were added to it.
出处
《粮食与饲料工业》
CAS
北大核心
2007年第5期23-24,共2页
Cereal & Feed Industry
关键词
糕团
抗老化
食品
添加剂
rice cake
anti-retrogradation
food
additive
