速冻饺子品质改良工艺的研究

Study on Quality Improvement of Fastfrozen Dumplings Processing Technology

:在速冻饺子面制品改良剂M的基础上,就食盐、磷酸氢钠、柠檬酸、碳酸氢钠的最佳添加量、面团pH值、进冻时间等方面进行了研究,速冻饺子改良的工艺中影响速冻饺子品质因素显著性按大小顺序为:面制品改良剂M的添加量> 面团pH值>食盐的添加量>磷酸氢钠的添加量,速冻饺子品质最佳的工艺条件为:进冻时间3min、面制品改良剂M 1.2%,磷酸氢钠0.15%,食盐0.60%,碳酸氢钠0.15%,面团pH 8.0。

This paper expounded the technological problems and quality requirement of the fast frozen dumplings.Thecomparatively optimal process parameters have been established on the basis of single factor and orthogonal experiments inadditive ingredients,flour pH value and freezing speed to improve the quality of the said food.