دورية أكاديمية
Research on the Quality Improvement of Bamboo Shoot Parfait
| العنوان: | Research on the Quality Improvement of Bamboo Shoot Parfait |
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| المؤلفون: | WU Miao, ZHANG Yu-rou, ZHANG Xing-can, LIU Jian, YANG Jian, HUA Miao-miao, ZHONG Xue-ting, LUO Shuang-shuang |
| المصدر: | Liang you shipin ke-ji, Vol 29, Iss 1, Pp 148-154 (2021) |
| بيانات النشر: | Academy of National Food and Strategic Reserves Administration, 2021. |
| سنة النشر: | 2021 |
| المجموعة: | LCC:Food processing and manufacture LCC:Nutrition. Foods and food supply |
| مصطلحات موضوعية: | parfait, bamboo shoots, quality improvement, texture characteristics, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641 |
| الوصف: | In order to improve the existing issues of bamboo shoot parfait such as the stiffness and lack of elasticity, taking sensory score as index, the effects of sodium bicarbonate, citric acid, single octylic acid glyceride, compound phosphate and sorbitol on the quality of bamboo shoots foam were studied by single factor test and orthogonal test. The experimental results showed that: When the addition of sodium bicarbonate, citric acid, monocaprylic glyceride, compound phosphate and sorbitol were at 0.15%, 0.02%,0.04%, 0.4% and 0.3% respectively, the bamboo shoot parfait was soft and elastic, and the sensory score reached 96.21 points. On this basis, the texture properties of the bamboo shoots parfait can be compared with those of the market samples. The texture properties of the bamboo shoots parfait were measured as follows:hardness 94.2, elasticity 0.92, chewability 711.51, viscosity 90.23, adhesion 537.79, which were similar to the texture properties of the market products. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Chinese |
| تدمد: | 1007-7561 |
| Relation: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210121?st=article_issue; https://doaj.org/toc/1007-7561 |
| DOI: | 10.16210/j.cnki.1007-7561.2021.01.020 |
| URL الوصول: | https://doaj.org/article/a129acd7953842e387646072787202d9 |
| رقم الأكسشن: | edsdoj.129acd7953842e387646072787202d9 |
| قاعدة البيانات: | Directory of Open Access Journals |
| تدمد: | 10077561 |
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| DOI: | 10.16210/j.cnki.1007-7561.2021.01.020 |