增稠剂对速冻水饺冻痕率影响的研究  

Effect of thickening agents on the crack ratio of froze dumpling

作　　者：王黎 孙兆远[2] 侯会绒[2] 杨铭铎[3] 

机构地区：[1]兵团兴新职业技术学院,新疆乌鲁木齐830074 [2]江苏食品职业技术学院,江苏淮安223003 [3]哈尔滨商业大学中式快餐研究发展中心博士后科研基地,黑龙江哈尔滨150076

出　　处：《粮食与饲料工业》2018年第2期25-28,共4页Cereal & Feed Industry

基　　金：国家人事部留学回国人员择优资助项目"传统食品制作机理研究"(RSB0306AD)

摘　　要：复合使用魔芋胶、海藻酸钠、瓜儿豆胶、黄原胶,针对速冻水饺品质进行改良,通过响应面分析法优化增稠剂添加量,并分析其协同作用。从结果来看:在影响冻痕率方面,增稠剂的影响次序自小到大分别为黄原胶、海藻酸钠、瓜儿豆胶、魔芋胶;协同作用最为突出的是瓜儿豆胶和海藻酸钠,其次为瓜儿豆胶和黄原胶。海藻酸钠、黄原胶、瓜儿豆胶、魔芋胶添加量分别为0.034%、0.024%、0.033%、0.023%时,速冻水饺冻痕率为13.5%。The quality of frozen dumplings was improved with the compound addition of konjac gum, sodium alginate, guar gum and xanthan gum. The addition of thickening agent was optimized by response surface analysis, and the synergistic effeet was analyzed. The result shows that konjac gum and guar gum are the most important effects on the crack ratio of dumplings. The optimal conditions of frozen dumplings with crack ratio of 13. 5% are： sodium alginate is 0. 034%, xanthan gum is 0. 024%,guar gum is 0. 033%, konjac gum is 0. 024%.

关 键 词：速冻水饺 增稠剂 冻痕率 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]