食品工业科技Issue(11)：371-373,3.
添加剂对腐竹色泽及其质构特性的影响研究
Study on the effect of additives on properties of Yuba in color and texture
杨月 1乔明武 1宋莲军 1耿瑞玲1
作者信息
- 1. 河南农业大学食品科学技术学院,河南郑州450002
- 折叠
摘要
Abstract
The effect of additives such as Cys,CaCl2and Na2S2O5 on properties of Yuba in color were studied,and SE,modified starch,sodium alginate,CMC-Na,etc.on properties of Yuba in texture.The results showed that three kinds of additives（Na2S2O5,Cys,CaCl2）were affected to the color of Yuba,and the best additives combination to improve the color of Yuba was cys 0.01%,CaCl2 0.10%,Na2S2O5 0.04% by orthogonal.The best additives combination to improve the texture of Yuba was SE 0.30%,sodium alginate 0.50%,CMC-Na 0.50%,modified starch 1.00%.关键词
腐竹/添加剂/色泽/质构特性Key words
Yuba/additive/color/texture分类
轻工纺织引用本文复制引用
杨月,乔明武,宋莲军,耿瑞玲..添加剂对腐竹色泽及其质构特性的影响研究[J].食品工业科技,2011,(11):371-373,3.
