| 米制松糕品质改良的实验研究 |
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| 引用本文： | 李沐华,孙钰,纪莹.米制松糕品质改良的实验研究[J].大连大学学报,2010,31(6):78-80. |
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| 作者姓名： | 李沐华 孙钰 纪莹 |
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| 作者单位： | 大连民族学院生命科学学院,辽宁大连116600 |
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| 摘 要： | 在松糕中分别添加黄原胶、CMC、β-淀粉酶和谷氨酰胺转胺酶,对松糕的硬度进行分析测定,研究表明,黄原胶、CMC、β-淀粉酶和谷氨酰胺转胺酶可以有效抑制松糕回生速度,提高松糕品质,保持松糕新鲜度。
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| 关 键 词： | 米制松糕 老化 特性 |
Study on Retrogradation Mechanism of MiGao |
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| LI Mu-hua,SUN Yu,JI Ying.Study on Retrogradation Mechanism of MiGao[J].Journal of Dalian University,2010,31(6):78-80. |
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| Authors: | LI Mu-hua SUN Yu JI Ying |
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| Institution: | (College of Life Sciences,Dalian Nationalities University,Dalian,116600,China) |
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| Abstract: | The effects of the addition of xantha,CMC,β-amylase and TG in rice flour doughs,were studied in Migao.The type and extent of influence on Migao quality was dependent on the specific additives used and its supplementation level.Generally,the hardness of Migao decreased with addition of xantha,CMC,β-amylase and TG. |
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| Keywords: | MiGao retrogradation charateristics |
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