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文章摘要
预煎炸冷冻食品锅贴的配方优化
Optimization of Formula for Pre-Fried Frozen Pan-Fried Meat Dumplings
  
DOI:10.3969/j.issn.1673-1689.2020.07.008
中文关键词: 锅贴  冷冻  复热  品质
英文关键词: pan-fried meat dumplings, freezing, heat recovery, quality
基金项目:
作者单位
王露莹 江南大学 食品学院江苏 无锡 214122 
张慜 江南大学 食品学院江苏 无锡 214122 
杨子涵 浙江海通食品集团股份有限公司浙江 宁波 315300 
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中文摘要:
      对预煎炸微波冷冻冷冻锅贴面皮的品质改善进行了研究。通过筛选配方配料,确定添加脆性淀粉、瓜尔豆胶、羟甲基纤维素钠、大豆分离蛋白可以提高产品的酥脆性,改善微波复热后的“侵湿”现象,并确定了产品配方:中筋面粉100 g 、脆性淀粉10 g、HPMC 1 g、大豆分离蛋白2 g、瓜豆尔胶 1.5 g、油2.0 g、盐0.5 g、水50 mL。
英文摘要:
      The quality improvement of pre-fried microwave frozen food was studied in this paper. Through the selection of flour, modified starch, cellulose, hydrophilic gel and proteins, the addition of brittle starch, HPMC, soy protein isolate and guar gum were determined for the improvement of the crispness and the drenching phenomenon after microwave reheating of the products. The product formula was presented as followed: plain flour 100 g, brittle starch 10 g, HPMC 1 g, soy protein isolate 2 g, guar gum 1.5 g, oil 2 g, salt 0.5 g and water 50 mL.
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