| 棕榈油速冻手抓饼的开发 |
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| 引用本文： | 谢新华,潘开林,郝明远,杨峻豪.棕榈油速冻手抓饼的开发[J].农产品加工．学刊,2020(1):12-14. |
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| 作者姓名： | 谢新华 潘开林 郝明远 杨峻豪 |
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| 作者单位： | 河南农业大学食品科学技术学院;马来西亚棕榈油总署 |
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| 基金项目： | 马来西亚棕榈油总署基金项目（PORTSIM 139/2017） |
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| 摘 要： | 为确定棕榈油速冻手抓饼的可行性,利用棕榈油制备手抓饼,与市售4种手抓饼在质构特性、流变性、热力学特性及色差进行比较。棕榈油手抓饼在熟制前和熟制后质构特性与市售手抓饼差异不显著;在流变和热力学特性上与市售的4种手抓饼差异也不显著,棕榈油手抓饼较市售手抓饼色泽亮,由此显示棕榈油手抓饼能满足市场需求。
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| 关 键 词： | 棕榈油 手抓饼 质构特性 流变特性 热力学特性 色差 |
Development of Frozen Chinese Pancakes Maded from Palm Oil |
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| XIE Xinhua,PAN Kailin,HAO Mingyuan,YANG Junhao.Development of Frozen Chinese Pancakes Maded from Palm Oil[J].Nongchanpin Jlagong.Xuekan,2020(1):12-14. |
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| Authors: | XIE Xinhua PAN Kailin HAO Mingyuan YANG Junhao |
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| Institution: | (College of Food Science and Technology,He'nan Agricultural University,Zhengzhou,He'nan 450002,China;Palm Oil Research and Technical Service Institute of Malaysian Palm Oil Board,Shanghai 201108,China) |
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| Abstract: | In order to determine the feasibility of palm oil frozen Chinese pancakes.Frozen Chinese pancakes maded from palm oil was compared with four kinds of frozen Chinese pancakes in texture,rheology,thermodynamic properites and color difference.There were no significant difference in texture,rheology,thermodynamic characteristics between frozen Chinese pancakes maded from palm oil and market frozen Chinese pancakes.Frozen Chinese pancakes maded from palm oil was brighter than market seller.The results showed that frozen Chinese pancakes maded from palm oil can meet the market demand. |
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| Keywords: | palm oil Chinese pancakes texture rheological behavior thermodynamic property color difference |
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