摘要
本文研究了磷酸单酯淀粉(SMEP)对速冻水饺饺皮和饺馅的影响。结果表明,在饺皮中添加磷酸单酯淀粉,能降低饺皮裂纹率,增加饺皮的弹性和口感,使饺子汤沉淀物减少。在饺馅中添加磷酸单酯淀粉能提高饺馅的保水率,防止解冻后汁液流出,从而降低了饺皮裂纹率和改善饺皮颜色加深问题,并改善馅料色泽,增加鲜嫩度,使馅料口感更好,“咬劲”更强。
The influence of SMEP on quick-freeze boiled dumpling has been studied in this paper. As a result the wrapper ofboiled dumpling has lower slight crackle rate, better elasticity and taste, and clearer hot water by adding SMEP to it. When theSMEP was added to the fill of boiled dumpling, it could improve fill's water-holding capacity and prevent flowing of fluid outof wrapper, hence, the problem of slight crackle rate and browning of wrapper of boiled dumpling could be solved and the color,tenderness, and the taste became better which made it have stronger “yaojin”.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第11期195-198,共4页
Food Science
基金
安徽省"十五"重点攻关项目(01703003)
