| 亲水胶体抗馒头老化效果的研究 |
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| 引用本文： | 何承云,林向阳,孙科祥,李光磊.亲水胶体抗馒头老化效果的研究[J].农产品加工．学刊,2008(1):23-25,28. |
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| 作者姓名： | 何承云 林向阳 孙科祥 李光磊 |
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| 作者单位： | 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 |
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| 基金项目： | 河南科技学院校级科研启动项目，福建省教育厅科研项目 |
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| 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%。
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| 关 键 词： | 馒头 抗老化 亲水胶体 |
| 文章编号： | 1671-9646（2008）01-0023-03 |
| 收稿时间： | 2007-12-05 |
| 修稿时间： | 2007年12月5日 |
Anti-staling Effect of Hydrophilic Colloids on Steamed Bread |
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| He Chengyun,Lin Xiangyang,Sun Kexiang,Li Cuanglei.Anti-staling Effect of Hydrophilic Colloids on Steamed Bread[J].Nongchanpin Jlagong.Xuekan,2008(1):23-25,28. |
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| Authors: | He Chengyun Lin Xiangyang Sun Kexiang Li Cuanglei |
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| Institution: | He Chengyun1,Lin Xiangyang2,Sun Kexiang1,Li Guanglei1 (1. School of Food Science,He\'nan Institute of Science , Technology,Xinxiang,He\'nan 453003,China,2. College of Biological Science , Technology,Fuzhou University,Fuzhou,Fujian 350002,China) |
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| 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%. |
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| Keywords: | steamed bread staling anti-staling hydrophilie colloid |
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