摘要
研究了几种常用的胶体和乳化剂对经过一定冻融循环的冷冻面条的品质影响.结果表明:胶体中,聚丙烯酸钠和黄原胶效果最好,可以有效提高冷冻面条的剪切力和拉伸距离;乳化剂中,蔗糖酯和DMG4效果较明显,可以明显增大冷冻面条的拉伸距离,有效提高冷冻面条的延展性.
The paper studied the effect of several kinds of colloids and emulsifiers on the quality of frozen noodles undergoing several freezing-thawing cycles. The results showed that sodium polyacrylate and xanthan had the best effects in comparison with other colloids, and could effectively improve the firmness and the extension distance of the frozen noodles; and sucrose ester and DMG4 had more obvious effects in enlarging the extension distance and improving the extensibility of the frozen noodles.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2011年第1期36-38,共3页
Journal of Henan University of Technology：Natural Science Edition
关键词
冷冻面条
冻融循环
品质
乳化剂
胶体
noodles
freezing-thawing cycle
quality
emulsifiers
colloid
