| 北方速冻灌汤包品质改良的研究 |
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| 引用本文： | 程丽英,任红涛,安俊莹,姚虹.北方速冻灌汤包品质改良的研究[J].中州大学学报,2014(1):114-117. |
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| 作者姓名： | 程丽英 任红涛 安俊莹 姚虹 |
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| 作者单位： | [1]中州大学化工食品学院,郑州450044 [2]河南农业大学食品科学技术学院,郑州450002 |
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| 摘 要： | 本文的研究主要是通过对面皮添加改良剂来改进灌汤包品质的。针对添加的改良剂设计了单因素实验和正交实验，进行了感官评分和质构分析，并对实验数据进行了极差、方差和相关性的分析。实验结果表明：改良剂的添加量最优组合为黄原胶0．10％、瓜尔豆胶0．10％、魔芋胶0．06％、单甘酯0．07％、蔗糖酯0．05％、SSL0．05％；其中对灌汤包品质影响最大的是瓜尔豆胶，影响最小的是魔芋胶。
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| 关 键 词： | 速冻灌汤包 改良剂 感官评分 相关性分析 |
Study on Quality Improvement of North Quick - Frozen Soup Dumpling |
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| CHENG Li - ying,REN Hong - tao,AN Jun - ying,YAO Hong.Study on Quality Improvement of North Quick - Frozen Soup Dumpling[J].Journal of Zhongzhou University,2014(1):114-117. |
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| Authors: | CHENG Li - ying REN Hong - tao AN Jun - ying YAO Hong |
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| Institution: | 1. College of Chemical Engineering and Food, Zhongzhou University, Zhengzhou 450044, China; 2. College of Food Science ＆ Technology, Henan Agricultural University, Zhengzhou 450002, China) |
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| Abstract: | Quality of soup dumpling was improved through adding improver to dough cover. Orthogonal test and single factor experiment were designed according to these quality improvers. Sensory evaluation and textural analysis were applied to quick - frozen soup dumpling . And analysis of range,variance and relativ：ity were applied to handling experiment data. The experimental results demonstrated that the optimal combination of additive amount of the quality improvers was xanthan gum 0.10% , guar gum 0.10% , konjac gum 0.02% , monoglyceride 0.07% , sucrose ester 0.05% and SSL 0.05% ; in the quality improvers, the most influential factor was guar gum and the least one was konjac gum. |
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| Keywords: | quick -frozen soup dumpling quality improver sensory score relativity analysis |
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