文献类型：期刊文献

中文题名：沙琪玛专用膨松剂开发中复配酸剂的影响研究

英文题名：Study on the influence of compound acid agent in the development of Shakima special bulking agent

作者：姚科[1];叶玉稳[1];胡国华[1]

机构：[1]华东理工大学,上海200237

年份：2018

卷号：29

期号：7

起止页码：169

中文期刊名：中国食品添加剂

外文期刊名：China Food Additives

收录：CSTPCD

语种：中文

中文关键词：沙琪玛;酸剂;膨松剂;葡萄糖酸内酯

外文关键词：Shaqima;acid agents;bulking agent;gluconic acid lactone

摘要：主要研究酸剂对沙琪玛品质的影响,开发沙琪玛专用膨松剂。研究发现不同酸剂对沙琪玛品质影响的趋势相同,即随着酸剂添加量的增大,沙琪玛pH降低,比容减小,硬度增大,含油率下降,口感评分先升高后下降。沙琪玛的pH控制在7.3附近时,感官评分最高,得到了此时各种酸剂的实际中和值,不同酸剂和小苏打搭配对比,葡萄糖酸内酯制作的沙琪玛比容最大,其次是磷酸二氢钙、柠檬酸、酸式焦磷酸钠,酒石酸氢钾和小苏打搭配制作出的沙琪玛比容最小,不适合在沙琪玛中应用。通过SAS软件进行混料设计实验,得到了沙琪玛膨松剂的最佳配方,即100份沙琪玛专用粉中添加小苏打1,无水磷酸二氢钙0.39,葡萄糖酸内酯0.76。
This article focuses on the influence of acid agents on Shaqima＇s quality and development of special bulking agent for Shakima. The study found that the influence trend of different acid agents on the quality of Shaqima was the same. That is,as the amount of acid agent increased,the pH value of Shaqima decreased,the specific volume decreased,the hardness increased,the oil content decreased,and the taste score first raised and then dropped. When Saqima＇s pH value was controlled around 7.3,the sensory score was the highest,and the actual neutralization value of various acid agents was obtained. The combination of different acid agents and baking soda were compared. The Shaqima produced by glucono-lactone has the largest specific volume,followed by calcium dihydrogen phosphate,citric acid and sodium acid pyrophosphate,and Shaqima produced by sodium tartrate and baking soda had smallest specific volume,thus,not suitable for application in Shaqima production. Experiment of mixing design was carried out by SAS software,the best formula for Shaqima special bulking agent was obtained,namely in 100 portion of Shaqima powder add 1 portion of baking soda,0.39 portion of anhydrous calcium dihydrogen phosphate and 0.76 portion of glucono-lactone.