食品胶对冷冻面团馒头品质的影响研究.pdfVIP

川，NO114金fF~~~t!;! át 固 食品胶对冷冻00 团馒头品质的影晌研究 鲍宇茹1 ，五;在伦2 (}.河南工业大学同际学院，向南郑州 450001; 2. 河南工业大学粮油食品学院，河南郑州 450052) 摘 要:研究和探讨了黄原版、卡拉股和残甲基纤维余纳(CMC)3 种食品胶对冷冻汤圆馒头品质的影响，通过单 因素实验和乐交实验，对冷冻面团馒头品质的各项指标进行了评价。结果表明，在学网索实验中，当最适添加安 分别为黄原胶 0.4% 、卡拉胶 0.04% 、 CMCO.IO% 时，成品馒头的内部结构和外部结构的各项指标许分最高;黄尿 胶 0.5% 、卡拉胶 0.04% 和 CMCO.08% 的复合食品胶能明泉提高馒头的比容、弹韧性和内部结构等指标，馒头的 综合品质得到改善。 关键词:冷;* ti7闭 p 皱缩p 复合食品胶;添加量;品质 中回分提号:TS21 1. 4 丁 文献标忘码:A 文章编号: 1003-6202( 2011 )01 … 0012-04 Effect of f，制d gum on quality of frozen nour dough steamed bread 0 Yuru. Wang Xianlun2 O.International College. Henan University of Technology. Zhengzhou 450001. China; 2. Department of Agrículture and Food. Henan Universíty of Technology , Zhengzhou 450052 ,Chína) ABSTRACT: the effects of xanthan gum. carrageeenen and carboxymethylcellulose sodium (CMC) on quality of frozen flour dough steamed bread was studied and discussed in this paper. By single factor test and orthogonal experíment. all índe茸es of quality of frozen f1 0ur dough steamed bread were evaluated. The results showed that when the optimum additive amount of xan- than gum. carrageeenen and CMC was O. 4 %. O. 04 % and O. 08 % respectively , the índex scores of the internal and external structure of the finished bread were highest. 丁he compound food gum wÎth 0.5% xanthan gum. 0.04% carrageeenen and 0.08% CMC can increase the índexes of steamed bread , 8uch as specifíc volume. toughness and the ínternal structures , and im- prove the comprehensíve quality of steamed bread. KEYWORDS: frozen flour dough ,shrinkage ,compound food gum ,additive amount; quality of steamed bread 冷冻面团是 20 世纪 50 年代发展起来的酣包生 食品股是一类能提高食品黠度或形成凝肢的食 产新工艺，它可以有般地实现产品在中央工厂生产 品添加剂，在食品中可以起到乳化作用、增稠作用、 半成品，在终端店再加工戚戚品的过程Lljo 它的出 甜合作用、胶凝作用和稳定作用等。添加有食品脏 现使蜡烤及