| 不同乳化剂对红芸豆沙老化度影响的研究 |
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| 引用本文： | 陈振家,狄建兵,李玉娥. 不同乳化剂对红芸豆沙老化度影响的研究[J]. 山西农业大学学报(自然科学版), 2011, 31(5): 451-455 |
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| 作者姓名： | 陈振家 狄建兵 李玉娥 |
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| 作者单位： | 山西农业大学食品科学与工程学院,山西太谷,030801 |
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| 基金项目： | 山西农业大学科技创新基金项目(2006002) |
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| 摘 要： | 为了了解不同乳化剂对豆沙的抗老化效果,通过DNS法测定了添加3种不同乳化剂后豆沙储藏期的老化度。试验结果表明:单一添加时,0.25%的单甘脂效果最佳;复合添加时,0.20%单甘脂、0.05%硬脂酰乳酸钙和0.05%蔗糖酯的组合效果最佳。
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| 关 键 词： | 红芸豆 乳化剂 老化 |
Effect of Different Emulsifiers on Retarding the Retrogradation of Red Kidney Bean Paste |
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| CHEN Zhen-jia , DI Jian-bing , LI Yu-e. Effect of Different Emulsifiers on Retarding the Retrogradation of Red Kidney Bean Paste[J]. Journal of Shanxi Agricultural University(Nature Science Edition), 2011, 31(5): 451-455 |
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| Authors: | CHEN Zhen-jia DI Jian-bing LI Yu-e |
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| Affiliation: | CHEN Zhen-jia,DI Jian-bing,LI Yu-e(College of Food Science and Engineering,Shanxi Agricultural University,Taigu Shanxi 030801,China) |
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| Abstract: | In order to study the effect of different emulsifiers on retarding retrogradation of bean paste,three kinds of emulsifiers were added into bean paste to learn anti-retrogradation effect on bean paste by DNS method.The results showed that:0.25% monoglyceride was best in single addition,the co-addition of 0.2% monoglyceride,0.05% sucrose fatty acid ester and 0.05% stearoyl calcium lactate was best in combination addition. |
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| Keywords: | Red kidney bean Emulsifier Retrogradation |
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