Position: Home > Articles > Water-Retention Agent for Microwave Reheating of Quick-Frozen Steamed Breads and Its Effect on Texture
FOOD SCIENCE
2012,33
(24)
315-320
微波复热速冻馒头保水剂及其对质构的影响
作 者：
范会平;潘治利;陈军;王娜;艾志录;李嘉;骆玫
单 位：
河南工程学院;河南农业大学食品科学技术学院
关键词：
速冻馒头;微波复热;改良剂;品质
摘 要：
以速冻馒头为研究对象,以海藻酸钠、结冷胶、硬脂酰乳酸钙(CSL)等几种改良剂为原料,研制了一种速冻馒头保水剂的配方,以提高馒头微波复热后的品质。响应面优化试验结果表明:速冻馒头保水剂的最佳配方为海藻酸钠0.37%、结冷胶0.15%、CSL 0.21%。验证实验表明,在此条件下速冻馒头微波复热后质量损失率为6.02%,接近预测值6.01%,说明该配方可靠。
译 名：
Water-Retention Agent for Microwave Reheating of Quick-Frozen Steamed Breads and Its Effect on Texture
作 者：
FAN Hui-ping1,PAN Zhi-li1,CHEN Jun2,WANG Na1,AI Zhi-lu1,*,LI Jia1,LUO Mei3(1.College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;2.Henan Xingtai Science and Technology Industrial Co.Ltd.,Zhengzhou 450001,China;3.Henan Institute of Engineering,Zhengzhou 451191,China)
关键词：
quick-frozen steamed bread;microwave reheating;improver;quality
摘 要：
A water-retention agent for improving the quality of quick-frozen steamed breads after microwave reheating was prepared from several improvers such as sodium alginate,gellan gum and calcium stearoyl lactylate(CSL).The optimized water-retention agent was composed of 0.37% sodium alginate,0.15% gellan gum and 0.21% CSL as determined using response surface methodology.The observed weight loss rate of quick-frozen steamed breads with the addition of the optimized water-retention agent after microwave reheating was 6.02%,which was close to the predicted value of 6.01%.In conclusion,the optimal water-retention agent was reliable.
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