摘要
以金苑饺子粉为原料,韭菜和猪肉作为饺子馅主料,以磷酸淀粉为面皮改良剂,考察了不同取代度和添加量的磷酸淀粉对速冻水饺冻裂率与食用品质的影响。研究结果表明,加入磷酸淀粉后速冻水饺的冻裂率较未加时明显降低(从8.7%降低至0%～4.2%)。随着磷酸淀粉含量的增加,速冻水饺的食用品质也有相应的提高。
Taking JinYuan refined flour as raw material, leek and pork as main material of stuffing and phosphate starch as modifier, the effects of phosphate starch with different substitution degrees and addition amounts on frozen cracking rate and edible quality of deep-frozen dumpling were investigated. The experimental results showed that after adding phosphate starch, the frozen cracking rate of the dumpling was obviously decreased in comparison to the blank samples （ decreased from 8.7% to 0% - 4.2% ）. With increase of phosphate starch content, the edible quality of deep-frozen dumpling was improved appropriately.
出处
《粮食与饲料工业》
CAS
北大核心
2008年第12期22-24,共3页
Cereal & Feed Industry
基金
郑州轻工业学院博士基金资助项目
关键词
速冻水饺
磷酸淀粉
冻裂率
食用品质
deep-frozen dumpling
phosphate starch
frozen cracking rate
edible quality
