磷酸淀粉对速冻水饺冻裂率与食用品质的影响  

Effects of Phosphate Starch on Frozen Crack and Edible Quality of deep-frozen Dumpling

作　　者：刘延奇[1] 刘亚恒[1] 李昌文[1] 李红[1] 杨留枝[1] 张利巧[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《粮食与饲料工业》2008年第12期22-24,共3页Cereal & Feed Industry

基　　金：郑州轻工业学院博士基金资助项目

摘　　要：以金苑饺子粉为原料,韭菜和猪肉作为饺子馅主料,以磷酸淀粉为面皮改良剂,考察了不同取代度和添加量的磷酸淀粉对速冻水饺冻裂率与食用品质的影响。研究结果表明,加入磷酸淀粉后速冻水饺的冻裂率较未加时明显降低(从8.7%降低至0%～4.2%)。随着磷酸淀粉含量的增加,速冻水饺的食用品质也有相应的提高。Taking JinYuan refined flour as raw material, leek and pork as main material of stuffing and phosphate starch as modifier, the effects of phosphate starch with different substitution degrees and addition amounts on frozen cracking rate and edible quality of deep-frozen dumpling were investigated. The experimental results showed that after adding phosphate starch, the frozen cracking rate of the dumpling was obviously decreased in comparison to the blank samples （ decreased from 8.7% to 0% - 4.2% ）. With increase of phosphate starch content, the edible quality of deep-frozen dumpling was improved appropriately.

关 键 词：速冻水饺 磷酸淀粉 冻裂率 食用品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]