马铃薯变性淀粉对速冻水饺品质的影响研究  

The effect of modified potato starch on the quality of deep-frozen dumpling

作　　者：杨留枝[1] 吴史博[1] 李昌文[1] 刘延奇[1] 张远达[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：《粮油食品科技》2009年第5期38-40,共3页Science and Technology of Cereals,Oils and Foods

摘　　要：以金苑饺子粉为原料,韭菜和大肉作为饺子馅主料,以变性马铃薯淀粉为面皮改良剂,考察了不同氧化度(取代度)和添加量的变性淀粉对速冻水饺冻裂率与食用品质的影响。研究结果表明,加入变性马铃薯淀粉后,速冻水饺的食用品质较未加时明显提高,氧化马铃薯淀粉的加入量为2%时产品的冻裂率最低,在实验范围内,醋酸淀粉的取代度越高,其品质也越好。Dumpling was potato starch as modifier. made of JinYuan dumpling flour as raw material, leek and The influence of modified starch in different oxidation rate pork as stuffing, modified （or the degree of substitution） and adding amount to the frozen cracking rate of deepfreeze dumpling and their edible quality were researched. The results showed that the edible quality of deepfreeze dumpling mixed with modified starch was much better then that of without modified starch. The frozen cracking rate of the dumpling was the lowest when the adding amount was 2%. In the scope of experiment, the higher the degree of substitution of acetate starch was, the better the edible quality.

关 键 词：速冻水饺 变性马铃薯淀粉 冻裂率 食用品质 

分 类 号：TS201.1[轻工技术与工程—食品科学]