摘要
研究了可用于长保质期面包夹心耐烘焙果味酱的胶体,通过正交试验探讨了复配胶体对耐烘焙果味酱感官、质构、保水性及含耐烘焙果味酱面包品质的影响。结果表明,以低甲氧基果胶0.5%、褐藻酸钠0.3%、羧甲基纤维素钠0.3%或褐藻酸钠0.3%、羧甲基纤维素钠0.3%,可生产出酱体均匀细腻、流散性适宜、耐烘烤,与长保质期面包配合可保存3个月的耐烘焙果味酱。
Colloids applied in baking jam contained in long shelf-life bread was studied. The effects of compound colloids on the sense and taste, texture, water holding capacity of the baking jam, and the quality of the bread contained the baking jam were researched with orthogonal experiments. The results indicated that adding 0.5% Iow-methoxy pectin, 0.3% sodium alginate and 0.3% sodium carboxymethyl cellulose could provide a jam with uniform texture, suitable viscosity, resistance to baking and being used in three-month shelf-life bread, as well as 0.3% sodium alginate and 0.3% sodium carboxymethyl cellulose.
出处
《食品科技》
CAS
北大核心
2012年第6期123-126,共4页
Food Science and Technology
基金
组建广东省工程技术研究开发中心项目(2009B080400050)
关键词
复配胶体
耐烘焙果味酱
面包
正交试验
感官
质构
保水性
compound colloids
baking jam
bread
orthogonal experiment
sense and taste
texture
waterholding capacity
