生湿面制品中丙二醇添加量对其货架期水分含量变化规律研究
Study on water contents variation of fresh dough products with propanediol during shelf-life
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摘要: 研究选取了面条、饺子皮等两种在我国较为常见且消费量较大的生湿面制品,并模拟现在市场上生湿面制品的物流和销售环境,进行了生湿面制品中丙二醇添加量对其货架期水分含量变化规律研究。研究采用了0%、0.15%、0.5%、1%、1.5%、2%、2.5%、3%8个丙二醇浓度序列,作为实验的变化因素,检测了饺子皮样品和面条样品在两种不同环境下的水分含量,并研究了其变化规律。研究结果表明,无论是湿面条还是饺子皮样品,未添加丙二醇的空白样品水分含量下降速率最快,随着丙二醇添加量的增加,样品水分含量下降速率减慢,丙二醇添加量在2%以上能够显著延缓样品中的水分下降速率,水分保持作用较为显著,而添加2%丙二醇时水分保持效果最佳。Abstract: This paper set two typical fresh dough products as test materials, to explore the relationship between shelf-life water contents and the amount of propanediol added by imitating the logistics and sales environment of the products. Single factor tests with the concentration of 0%, 0. 15%, 0. 5%, 1%, 1. 5%, 2%, 2. 5% and 3% were used to determine the changes of water contents of two products, dumpling wrapper and noodles. The results showed that both of products were influenced by the amount of propanediol added. Water contents of samples with no propanediol dropped fastest while the samples with propanediol added, it dropped slowly. With the amount of more than 2% added, it could significant slow down the rate of water contents dropped, while the amount of 2%, it get the best.
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