食品工业科技2013，Vol.34Issue(11)：287-289,302,4.
生湿面制品中丙二醇添加量对其货架期水分含量变化规律研究
Study on water contents variation of fresh dough products with propanediol during shelf-life
摘要
Abstract
This paper set two typical fresh dough products as test materials,to explore the relationship between shelf-life water contents and the amount of propanediol added by imitating the logistics and sales environment of the products.Single factor tests with the concentration of 0％,0.15％,0.5％,1％,1.5％,2％,2.5％ and 3％ were used to determine the changes of water contents of two products,dumpling wrapper and noodles.The results showed that both of products were influenced by the amount of propanediol added.Water contents of samples with no propanediol dropped fastest while the samples with propanediol added,it dropped slowly.With the amount of more than 2％ added,it could significant slow down the rate of water contents dropped,while the amount of 2％,it get the best.关键词
生湿面制品/丙二醇/货架期/水分含量Key words
fresh dough products/ propanediol/ shelf-life/ water contents分类
轻工纺织引用本文复制引用
屠振华,徐涛,肖丽霞,孙丽娟,冯霖,刘宁晶..生湿面制品中丙二醇添加量对其货架期水分含量变化规律研究[J].食品工业科技,2013,34(11):287-289,302,4.基金项目
国家火炬计划产业化环境建设项目(2011GH552096). （2011GH552096）
