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| 乳化剂对面条品质改良的研究 | |
| 引用本文： | 杨铭铎,孙兆远,侯会绒,贾庆胜.乳化剂对面条品质改良的研究[J].农产品加工．学刊,2009(5). |
| 作者姓名： | 杨铭铎 孙兆远 侯会绒 贾庆胜 |
| 作者单位： | 1. 哈尔滨商业大学,中式快餐研究发展中心博士后科研基地,黑龙江,哈尔滨,150076 2. 江苏食品职业技术学院,江苏,淮安,223003 3. 黑龙江北大荒丰缘麦业集团有限公司,黑龙江,哈尔滨,150076 |
| 基金项目： | 黑龙江省教育厅振兴老工业基地重点项目，国家人事部留学回国人员科技活动择优资助项目 |
| 摘 要： | 复合使用4种乳化剂(SSL,CSL,DATE,单甘脂)对面条进行品质改良,应用响应面分析法对乳化剂的添加量进行优化,并对乳化剂之间的协同作用进行分析。结果表明,乳化剂对感官评分的影响次序依次为DATE>SSL>CSL>单甘脂;DATE与SSL的交互作用最为强烈,其次是DATE与CSL;乳化剂的最佳添加量为SSL0.048%,CSL0.023%,DATE0.031%,单甘脂0.024%,此时的感官评分为92.1分。 |
| 关 键 词： | 面条 乳化剂 响应面 |
Effect of Emulsifiers on the Quality of Noodle |
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| Yang Mingduo,Sun Zhaoyuan,Hou Huirong,Jia Qingsheng.Effect of Emulsifiers on the Quality of Noodle[J].Nongchanpin Jlagong.Xuekan,2009(5). | |
| Authors: | Yang Mingduo Sun Zhaoyuan Hou Huirong Jia Qingsheng |
| Institution: | 1. Postdoctoral Station of Scientific Research of Fast Food Research Center;Harbin University of Commerce;Harbin;Heilongjiang;150076;China;2. Jiangsu Food Science College;Huaian;Jiangsu 223003;3. Beidahuang Fengyuan Wheat Food Co.;Ltd.;Heilongjiang 150076;China |
| Abstract: | The noodles were meliorated by SSL,CSL,DATE and glycerel monostearte. And the effects of the individual variable as well as the interaction between variables of emulsifiers were studied by response surface analysis. The result shows that the maximal value of sensory estimate is 92.1 when SSL is 0.048% ,CSL is 0.023%,DATE is 0.031%, glycerel monostearte is 0.024%. |
| Keywords: | noodles emulsifier response surface |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |