变性淀粉对速冻水饺品质的影响  

Effect of modified starch on quality of quick-frozen dumplings

作　　者：林敏刚[1] 丁琳 赵红召 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]河南省轻工业学校,河南郑州450001 [3]洛阳市粮食局,河南洛阳471001

出　　处：《粮食与饲料工业》2010年第5期18-21,共4页Cereal & Feed Industry

摘　　要：通过在小麦粉中添加不同比例的乙酰化马铃薯变性淀粉和乙酰化小麦变性淀粉制作速冻水饺,并对速冻水饺皮的蒸煮损失、质构和水饺冻裂率等指标进行分析,结果表明这两种变性淀粉对速冻水饺皮的质构特性,蒸煮特性和降低速冻水饺冻裂率方面都有明显的改良作用。乙酰化马铃薯变性淀粉最佳添加比例为6%,乙酰化小麦变性淀粉最佳添加比例为8%。The effect of modified starch on quality of quick--frozen dumplings was studied by adding aeetylated potato modified starch and acetylated wheat modified starch in different proportions into wheat flour and then the indexes of quick--frozen dumplings including the skin boiling loss, texture and frost crack ratio etc. were analyzed. The result showed that both the two kinds of modified starch had obviously good effect on the quality in improving the texture and boiling property and reducing frost crack ratio. The best results were obtained at addition of 6 acetylated potato starch and addition of 8 % acetylated wheat starch.

关 键 词：速冻水饺 变性淀粉 冻融循环 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]