预煎炸冷冻食品锅贴的配方优化

Optimization of Formula for Pre-Fried Frozen Pan-Fried Meat Dumplings

对预煎炸微波冷冻冷冻锅贴面皮的品质改善进行了研究。通过筛选配方配料,确定添加脆性淀粉、瓜尔豆胶、羟甲基纤维素钠、大豆分离蛋白可以提高产品的酥脆性,改善微波复热后的"侵湿"现象,并确定了产品配方:中筋面粉100 g、脆性淀粉10 g、HPMC 1 g、大豆分离蛋白2 g、瓜豆尔胶1.5 g、油2.0 g、盐0.5 g、水50 mL。

The quality improvement of pre-fried microwave frozen food was studied in this paper.Through the selection of flour,modified starch,cellulose,hydrophilic gel and proteins,the addition of brittle starch,HPMC,soy protein isolate and guar gum were determined for the improvement of the crispness and the drenching phenomenon after microwave reheating of the products.The product formula was presented as followed:plain flour 100 g,brittle starch 10 g,HPMC 1 g,soy protein isolate 2 g,guar gum 1.5 g,oil 2 g,salt 0.5 g and water 50 mL.