摘要
研究了变性淀粉与其他添加剂对烘焙型沙拉酱品质的影响。结果表明,羟丙基交联淀粉HS-HP-310型变性淀粉的效果最佳,烘焙型沙拉酱的最佳配方为山梨酸钾0.1 g,白砂糖11 g,食盐1 g,变性淀粉2.5 g,味精0.2 g,鸡蛋黄10 g,黄原胶0.25 g,植物油40 g,芥末0.6 g,白醋(10℃)6 g,水28.35 g。淀粉质烘焙型沙拉酱最优的存放温度为4~10℃。
The effects of modified starch and some other additives on the quality of baked salad dressings were studied. The results showed that the optimum formulation of salted oil was as follows:Potassium sorbate 0.1 g,white sugar 11 g,salt 1 g,modified starch 2.5 g,monosodium glutamate 0.2 g,egg yolk 10 g,Xanthan gum 0.25 g,vegetable oil 40 g,mustard 0.6 g,vinegar(10 ℃) 6 g,water 28.35 g. Starch baking quality salad dressing the best storage temperature was between 4~10 ℃.
引文
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