复合改良剂对速冻水饺品质的影响研究  

Effect of compound modifier on the quality of deep-frozen dumpling

作　　者：刘元涛 崔晓 徐淑科 胥九兵 潘娟 LIU Yuan-tao;CUI Xiao;XU Shu-ke;XU Jiu-bing;PAN Juan(Shandong Fufeng Fermentation Co.Ltd.,Linyi 276600;Fufeng Group Co.Ltd.,Linyi 276600)

机构地区：[1]山东阜丰发酵有限公司,临沂276600 [2]阜丰集团有限公司,临沂276600

出　　处：《中国食品添加剂》2018年第11期150-154,共5页China Food Additives

摘　　要：为了改善速冻水饺的品质,通过单因素和正交试验,就几种改良剂对速冻水饺品质的影响进行了探究。结果表明:乳化剂蔗糖脂肪酸酯(SE)和增稠剂瓜尔胶能显著改善速冻水饺的抗冻裂性,保水剂三聚磷酸钠能有效增大速冻水饺面皮湿润度,改善口感;改良剂的复配使用具有更好的效果,其最佳配方为0.15%黄原胶,0.3%瓜尔胶,0.2%CMC,0.3%SE,0.15%三聚磷酸钠。In order to improve the quality of quick-frozen dumplings,the effects of several modifiers on the quality were studied through single-factor and orthogonal experiments.The results showed that emulsifier sucrose fatty acid ester and thickeners guar gum can significantly improve freeze-thaw resistance ability of quick-frozen dumplings: The water-retaining agent sodium tripolyphosphate can effectively increase the moisture content and improve the mouthfeel.The compound modifier has better results.The optimum formulaof the modifier is ~0.15%xanthan gum, 0.3%guar gum,0.2%CMC,0.3%SE,0.15%sodium tripolyphosphate.

关 键 词：速冻水饺 抗冻裂性 黄原胶 瓜尔胶 三聚磷酸钠 

分 类 号：TS202.3[轻工技术与工程—食品科学]