| 速冻水饺品质研究进展 |
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| 引用本文： | 张秋叶,熊卫东.速冻水饺品质研究进展[J].农产品加工．学刊,2011(1):91-94. |
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| 作者姓名： | 张秋叶 熊卫东 |
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| 作者单位： | 郑州轻工业学院,食品与生物工程学院,河南,郑州,450002 |
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| 摘 要： | 阐述了影响速冻水饺品质的因素,包括原料、添加剂的使用、速冻工艺和储藏温度等。通过适当调整食品中各成分含量和存在的状态,可以改变食品的玻璃化转变温度,减缓食品内部的变化,提高保存过程中的质量。
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| 关 键 词： | 速冻水饺 品质 添加剂 玻璃态转化温度 |
Research Progress of Quick-frozen Dumpling Quality |
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| Zhang Qiuye,Xiong Weidong.Research Progress of Quick-frozen Dumpling Quality[J].Nongchanpin Jlagong.Xuekan,2011(1):91-94. |
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| Authors: | Zhang Qiuye Xiong Weidong |
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| Institution: | (School of Food & Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, He’nan 450002, China) |
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| Abstract: | Factors which affected the quality of quick-frozen dumplings are analysed in this paper, including raw materials, using of food additives, storage temperature and so on. Their glass transition temperature is changed, the change in internal food is slowed and the food quality in preservation process is improved by adjusting the contents and states in food. |
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| Keywords: | quick-frozen dumplings product quality food additives glass transition temperature |
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