摘要
以糯玉米为原料,采用超声波辅助提取糯玉米醇溶蛋白,研究了醇溶蛋白的加入方式和剂量对速冻水饺的冻融性、品质的影响。结果表明:玉米醇溶蛋白以1.5%剂量溶于80%乙醇后加入面团,能够提高速冻水饺的冻融稳定性和感官品质。
The zein was extracted from glutinous corn as raw material by assistance of ultrasonic wave, and the influence of zein adding methods and adding quantity on freeze thawing stability and quality of fast freezing dumplings were studied. The results showed that the glutinous corn zein could improve the freeze thawing stability and sensory quality of fast freezing dumplings by adding 1.5% zein dissolved in 80% alcohol to the dough.
出处
《粮食与饲料工业》
CAS
北大核心
2007年第11期19-20,40,共3页
Cereal & Feed Industry
基金
安徽省教育厅项目(2006KJ200B)
院引进(稳定)人才专项基金项目号(ZRC200691)
关键词
玉米醇溶蛋白
速冻水饺
冻融稳定性
品质
zein
fast freezing dumpling
freeze thawing stability
quality
