氧化淀粉对速冻水饺品质的影响

The Effect of Oxidized Starch to Deep-Frozen Dumpling Quality

以芹菜为蔬菜原料,混合鲜猪肉为馅料,以氧化淀粉为面团品质改良剂,研究了氧化淀粉对速冻饺子的冻裂率、口感和综合品质的影响。研究结果显示,氧化淀粉在一定程度上能够降低速冻饺子的冻裂率,改善速冻饺子的食用品质;氧化淀粉的添加量需要3%以上,且氧化度为2.37%时,其冻裂率、口感和综合品质较优。

This article took celery and pork as the main stuff of dumpling, as the modifier of the dough, studied the effect of oxidized starch on the frozen cracking rate, the mouths feel and comprehensive quality of quick-frozen dumpling. The results showed that： Decreasing the frozen cracking rate and modifying the quality can be attained by adding the oxidized starch; Under the condition of 2.37% oxidized of degree and 3% or more accession quantity, the frozen cracking rate of was lower, and the mouths feel and the quality of quick-frozen dumpling were satisfied.