小麦磷酸单酯淀粉在速冻水饺中的应用研究  

Study on Application of Wheat Starch Monoester Phosphate in Quick-freeze Boiled Dumpling

作　　者：姜绍通[1] 毛杰[1] 潘丽军[1] 杨妍[1] 

机构地区：[1]合肥工业大学生物与食品工程学院农产品生物化工教育部重点实验室,安徽合肥230009

出　　处：《食品科学》2004年第11期195-198,共4页Food Science

基　　金：安徽省"十五"重点攻关项目(01703003)

摘　　要：本文研究了磷酸单酯淀粉(SMEP)对速冻水饺饺皮和饺馅的影响。结果表明,在饺皮中添加磷酸单酯淀粉,能降低饺皮裂纹率,增加饺皮的弹性和口感,使饺子汤沉淀物减少。在饺馅中添加磷酸单酯淀粉能提高饺馅的保水率,防止解冻后汁液流出,从而降低了饺皮裂纹率和改善饺皮颜色加深问题,并改善馅料色泽,增加鲜嫩度,使馅料口感更好,“咬劲”更强。The influence of SMEP on quick-freeze boiled dumpling has been studied in this paper. As a result the wrapper ofboiled dumpling has lower slight crackle rate, better elasticity and taste, and clearer hot water by adding SMEP to it. When theSMEP was added to the fill of boiled dumpling, it could improve fill's water-holding capacity and prevent flowing of fluid outof wrapper, hence, the problem of slight crackle rate and browning of wrapper of boiled dumpling could be solved and the color,tenderness, and the taste became better which made it have stronger “yaojin”.

关 键 词：磷酸单酯 速冻水饺 馅料 淀粉 口感 嫩度 保水率 小麦 添加 裂纹率 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS236.9[轻工技术与工程—食品科学与工程]