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《Beverage & Fast Frozen Food Industry》 2006-02
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Application of Additive in Deep-Frozen Dumpling

LI Chang-wen,LIU Yan-qi,WANG Zhang-cun (Food and Bioengineering Department,Zhengzhou Institute of Light Industry,Zhengzhou 450002,China)  
Additives were often used in the processing of deep-frozen dumpling to improve the product quality.The effect of Glycerin monostearate monostearin,sucrose fatty acid ester,xanthan gum,sodium carboxymethyl cellulose(CMC-Na),compound phosphoric acid salt,vitamin C and the potato starch on the quality of deep-frozen dumpling were examined.The results showed that 0.15% Xanthan gum was the best to decrease the cracking rate while CMC-Na and Xanthan gum could improve the cooking quality of frozen dumplings.
【Fund】: 郑州轻工业学院基金资助(2004SS014)
【CateGory Index】: TS217.1
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