复合改良剂对速冻水饺品质的影响研究

Effect of compound modifier on the quality of deep-frozen dumpling

为了改善速冻水饺的品质,通过单因素和正交试验,就几种改良剂对速冻水饺品质的影响进行了探究。结果表明:乳化剂蔗糖脂肪酸酯(SE)和增稠剂瓜尔胶能显著改善速冻水饺的抗冻裂性,保水剂三聚磷酸钠能有效增大速冻水饺面皮湿润度,改善口感;改良剂的复配使用具有更好的效果,其最佳配方为0.15%黄原胶,0.3%瓜尔胶,0.2%CMC,0.3%SE,0.15%三聚磷酸钠。

In order to improve the quality of quick-frozen dumplings,the effects of several modifiers on the quality were studied through single-factor and orthogonal experiments.The results showed that emulsifier sucrose fatty acid ester and thickeners guar gum can significantly improve freeze-thaw resistance ability of quick-frozen dumplings: The water-retaining agent sodium tripolyphosphate can effectively increase the moisture content and improve the mouthfeel.The compound modifier has better results.The optimum formulaof the modifier is ~0.15%xanthan gum, 0.3%guar gum,0.2%CMC,0.3%SE,0.15%sodium tripolyphosphate.