饺子皮中常用辅料的研究进展  

Research Progress of Commonly Used Additive Ingredients in Dumplings Skin

作　　者：谭亦成[1,2] 陈丽[1,2] 张喻[1,2] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]食品科学与生物技术湖南省重点实验室,湖南长沙410128

出　　处：《农产品加工（下）》2013年第11期53-56,共4页Farm Products Processing

基　　金：湖南省研究生创新项目(CX2013B311)

摘　　要：添加辅料是解决饺子生产中常见问题的有效手段之一。这些辅料主要包括增稠剂、乳化剂、磷酸盐、酶制剂和食品组分淀粉、蛋白质等。对饺子中常用增稠剂、乳化剂、磷酸盐、淀粉和蛋白质等的研究进展进行阐述,旨在为饺子生产中辅料的选择提供参考。Using additive ingredients is effective way in solving the common problems in the production of dumplings. These additive ingredients include food additives such as thickenings, emulsifiers, phosphates, enzymes, and food compositions such as starches and proteins. This paper discusses the previous research on above additives ingredients used in dumplings skin, in order to provide reference for choosing the additive ingredients in the production of dumplings.

关 键 词：饺子皮 辅料 品质改良 

分 类 号：TS201[轻工技术与工程—食品科学]