速冻水饺在冻藏过程中品质变化及改良剂的研究进展

Research progress of improver and quality change of frozen dumplings during frozen storage

冷冻技术可以有效延缓速冻水饺中淀粉的老化和蛋白质的变性,是一种延长保质期的重要方法。但因其在冻藏过程中水分的转移和重结晶对面粉组分产生较大的影响,进而降低了速冻水饺的品质。本文综述了速冻水饺在冻藏过程中的低温环境对水饺中水分、蛋白质的变化及食用胶、乳化剂和磷酸三种改良剂,以便为为速冻水饺的品质提升提供参考。冷冻面团技术因具有延长货架期、防止老化、便于冷藏和运输等优越性,在国内外食品工业得到了广泛的应用。

Freezing technology can effectively delay the aging of starch and denaturation of protein in quick-frozen dumplings,it is an important method to prolong the shelf life.However,the water transfer and recrystallization have a great influence on the flour components in the process of freezing storage,thus reducing the quality of frozen dumplings.This paper summarized the changes of moisture and protein in quick-frozen dumplings in low temperature environment during frozen storage,and three kinds of improvers including edible gum,emulsifier and phosphoric acid,so as to provide reference for improving the quality of quick-frozen dumplings.