| 混合试验仪确定冷冻面团馒头复配添加剂最佳配方 |
| |
| 引用本文： | 胡家勇,秦先魁,郑革,陈淑平,邱燕霞.混合试验仪确定冷冻面团馒头复配添加剂最佳配方[J].中国酿造,2014(6):107-111. |
| |
| 作者姓名： | 胡家勇 秦先魁 郑革 陈淑平 邱燕霞 |
| |
| 作者单位： | 武汉轻工大学食品科学与工程学院; |
| |
| 基金项目： | 湖南金霞粮食产业科技服务项目(项目编号:532100711025) |
| |
| 摘 要： | 利用混合试验仪研究硬酯酰乳酸钠（SSL）、黄原胶、抗坏血酸（VC）对冷冻面团特性的影响。通过单因素试验、正交试验确定了冷冻面团复配添加剂的最佳配方为SSL0.1%、VC0.010%和黄原胶0.3%。用不同复配添加剂配方制作冷冻面团馒头,利用感官品质评分、质构品质测定进行综合评价,最佳结果与Mixolab试验结果一致。
|
| 关 键 词： | 冷冻面团 馒头 复配添加剂 混合实验仪 流变学特性 |
Optimization of complex additive formula for frozen stream bread dough by Mixolab |
| |
| HU Jiayong,QIN Xiankui,ZHENG Ge,CHEN Shuping,QIU Yanxia.Optimization of complex additive formula for frozen stream bread dough by Mixolab[J].China Brewing,2014(6):107-111. |
| |
| Authors: | HU Jiayong QIN Xiankui ZHENG Ge CHEN Shuping QIU Yanxia |
| |
| Affiliation: | (College of Food Science and Engineezing, Wuhan Polytechnic University, Wuhan 430000, China) |
| |
| Abstract: | Mixolab was used to study the impact of sodium stearoyl lactylate（SSL）, xanthan gum, vitamin C on the rheological properties of frozen dough. Through single factor test, the optimum ratio of frozen dough quality improver was determined by orthogonal experiment as follows： SSL0.1%, vitamin C 0.010% and xanthan gum 0.3%. Frozen stream bread dough was made with different composite additive formula, and comprehensive evaluation was conducted by sensory evaluation and texture profile analysis. The optimum result was consistent with Mixolab test. |
| |
| Keywords: | frozen dough stream bread complex additive Mixolab rheological properties |
| 本文献已被 CNKI 维普 等数据库收录！ |
