| 聂相珍，申丽媛，皇甫秋霞.减少油炸方便面油脂残留的添加物研究进展[J].麦类作物学报,2016,36(5):611 |
| 减少油炸方便面油脂残留的添加物研究进展 |
| Research Advance on Reducing Grease Residue of Fried Instant Noodles by Additives |
| |
| DOI：10.7606/j.issn.1009-1041.2016.05.11 |
| 中文关键词: 油炸方便面 油脂残留 添加物 |
| 英文关键词:Fried instant noodles Grease residue Additives |
| 基金项目:江苏省高校自然科学研究计划项目（05KJB150148）；江苏省企业研究生工作站基金项目（2012-4,No.138） |
|
| 摘要点击次数: 1397 |
| 全文下载次数: 943 |
| 中文摘要: |
| 油炸方便面一般会残留过多的油脂及其衍生物，向面团中加入一定量的食品添加物可以减少油炸方便面油脂及其衍生物的残留，对食品安全具有重要意义。近年来研究发现的主要添加物包括微生物转谷氨酰胺酶、硬脂酰乳酸钠、香菇β 葡聚糖富集材料、乙酰化马铃薯淀粉、羧甲基纤维素钠、绿色香蕉粉、收获前降落的苹果果粉、羟丙甲纤维素和微晶纤维素等。 |
| 英文摘要: |
| The final product of deep fried instant noodles usually have about 20% oil and fat derivatives. It is important for food safety to add a certain amount of food additives or dough additives to reduce grease residue and oil derivatives of fried instant noodles. Recently,studies have found the main additives, including microbial transglutaminase, stearoyl lactylate, mushroom β-glucan enriched material, acetylated potato starch, sodium carboxymethyl cellulose, green banana flour, pre-harvest apple powder, hydroxypropyl methylcellulose and microcrystalline cellulose, etc. |
|
查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
基本信息
