高档速冻饺子粉的研究

针对速冻饺子粉常见的饺皮开裂、浑汤、色泽褐变等质量问题,讨论了蔗糖酯、结冷胶、TG酶等对饺子质量的影响,运用均匀实验法确定了最佳配方为蔗糖酯添加量0.19%、结冷胶添加量0.01%、谷氨酰胺转胺酶添加量14mg/kg,开发了一种高档速冻饺子粉。

The effect of sucrose ester, gellan gum, konjak gum and TGase （transglutaminase） on the dumping quality was studied in this article in order to improve the quality of powder of rapid freezing dumjoling. The optimum formula was obtained by uniform design as： sucrose ester 0.19%, gellan gum 0.01%, TGase 14mg/kg. A kind of high quality powder of deep freezing dumpling was developed by this way.