学术
亲水胶体抗馒头老化效果的研究
何承云[1] 林向阳[2] 孙科祥[1] 李光磊[1]
[1]河南科技学院食品学院,河南新乡453003 [2]福州大学生物科学与工程学院,福建福州350002
摘 要:
馒头的老化是制约馒头工业化进程的一个关键问题。采用单因素试验和正交试验，研究3种亲水胶体（黄原胶、海藻酸钠、卡拉胶）对馒头制品在温度4℃贮存下的抗老化效果。试验结果表明，黄原胶、海藻酸钠和卡拉胶对馒头均有一定的抗老化效果。通过正交试验，得到抗馒头老化效果较好的3种胶体复配比例为：黄原胶添加量为0．15％，海藻酸钠添加量为0．05％，卡拉胶添加量为0．15％。[著者文摘]
文章出处:
《农产品加工．学刊》-2008年1期,28 -23-25,28页
栏目信息:
文献标识码:
A
文章编号:
1671-9646（2008）01-0023-03
相关文章:
Anti-staling Effect of Hydrophilic Colloids on Steamed Bread
He Chengyun, Lin Xiangyang, Sun Kexiang, Li Guanglei（1. School of Food Science, He＇nan Institute of Science and Technology, Xinxiang, He＇nan 453003, China; 2. College of Biological Science and Technology, Fuzhou University, Fuzhou, Fujian 350002, China）
Abstract:
It was a key issue that staling restricted the industrialization of steamed bread. We studied the anti-staling effect of three kinds of hydrophilic food colloids （Xanthan gum, Sodium alginate and Carrageenan） to steamed breads stayed on 4 ℃ by single factor experiments and the orthogonal design experiments. The results illuminated that these three colloids all had certain anti-staling effect. The optimum formulation for the best anti-staling was Xanthan gum 0.15% , sodium alginate 0.05%, carrageenan 0.15%.[著者文摘]
Key words:
steamed bread; staling; anti-staling; hydrophilie colloid
基金资助:
河南科技学院校级科研启动项目资助（6047）;福建省教育厅科研项目（JB06057）.
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