复配食品添加剂对改善速冻水饺生产的作用研究

Study on the Improvement Effect of Compound Food Additives in the Production of Quick-frozen Dumplings

主要讨论了速冻水饺生产现状和生产中影响水饺皮质量的关键工艺,从保水剂、乳化剂、增稠剂3种类别的单体添加剂分析了复配食品添加剂对速冻水饺皮品质的作用,并用粉质特性实例论证了复配食品添加剂对水饺皮的改良效果。结果表明,复配添加剂对水饺用普通中筋粉的稳定时间和弱化度有一定的改善效果,使其粉质特性有总体上的提升。

This article mainly discussed the status of frozen dumplings production and the key factor which affected the quality of dumpling wrapper in production process, analyzed the effect and the progress in application of the compound food additives from the three simple function additives of water retention agent, emulsifier and thickener. In this paper,the farinographical properties result was used to demonstrate the improvement of the compound food additives in quick-frozen dumpling wrapper. The results showed that the compound additives had a positive effect on the stability time and weaken degrees of medium strength flour, they also improved the farinographical properties of the flour at the same time.