Preparation of Complex Quality Improver for Quickly-frozen Glutinous Corn Dumpling
Author(s): WANG Na, WANG An-jian, PAN Zhi-li, WEI Shu-xin, LI Wu-jie, AI Zhi-lu
Pages: 135-137,141
Year: 2009 Issue: 8
Journal: Acta Agriculturae Jiangxi
Abstract: 糯玉米粉与糯米粉相比粘性稍差,为改良速冻糯玉米汤圆的品质,研究了瓜尔豆胶、海藻酸钠、羧甲基变性淀粉、单甘脂和复合磷酸盐几种改良剂添加量对速冻糯玉米汤圆品质的影响,并研制了一种糯玉米汤圆复合品质改良剂,其最佳配方为:瓜儿豆胶0.5%、海藻酸钠0.6%、羧甲基淀粉2%、单甘酯0.5%.复合品质改良剂的应用,有效地改善了糯玉米汤圆的品质.
Pages: 135-137,141
Year: 2009 Issue: 8
Journal: Acta Agriculturae Jiangxi
Abstract: 糯玉米粉与糯米粉相比粘性稍差,为改良速冻糯玉米汤圆的品质,研究了瓜尔豆胶、海藻酸钠、羧甲基变性淀粉、单甘脂和复合磷酸盐几种改良剂添加量对速冻糯玉米汤圆品质的影响,并研制了一种糯玉米汤圆复合品质改良剂,其最佳配方为:瓜儿豆胶0.5%、海藻酸钠0.6%、羧甲基淀粉2%、单甘酯0.5%.复合品质改良剂的应用,有效地改善了糯玉米汤圆的品质.
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