【作者】 娄爱华；

【导师】 杨泌泉；

【作者基本信息】 湖南农业大学 ， 食品科学， 2002， 硕士

【摘要】 冷冻水饺是冷冻面制品中最为普遍的一种，面粉质量的好坏是影响冷冻水饺质量的关键因素。本试验对目前湖南省内市场上9种面粉进行了理化特性和冷冻性能的测试，试验结果表明：淀粉含量与冷冻水饺的品质有显著的负相关关系，相关系数为r=-0.683，湿面筋含量与冷冻水饺品质有一定的正相关关系，其数量和质量是影响冷冻水饺品质的重要因素。优质冷冻水饺的面粉特性指标为：湿面筋含量29％—31％，淀粉含量70％—71％，灰分含量低于0.45％，水分含量低于14.5％。 本试验以水饺皮为研究对象，进行了冷冻水饺的加工工艺实验。结果显示，冷冻温度对冷冻水饺的品质影响很大，温度越低，水饺冻结速度越快，水饺的感官评分值越高，其最佳冷冻温度为-30℃—35℃。 添加剂对冷冻水饺的品质有显著的改良作用，本研究选用抗坏血酸、亲水性单甘酯、褐藻酸钠分别进行了单因素试验和正交试验，结果表明三种添加剂均对冷冻水饺有一定的改良作用，正交试验得出了复合添加剂的最佳配比：亲水性单甘酯0.5％，抗坏血酸0.006％，褐藻酸钠0.5％。 在筛选出最佳的面粉品种，冷冻温度和添加剂的基础上进行正交试验，得出了优质冷冻水饺的最优组合为：面粉品种为美穗强力粉，冷冻温度为-30℃，复合添加剂用量为1.0％。更多还原

【Abstract】 Frozen dumpling is a common frozen wheat flour food, its quality was deeply influenced by the flour quality .In this study, the physical, chemistry and freezing properties of wheat flour made from common flour varieties in Hunan were tested and analyzed. The result showed that: the starch content has notably negative influence on the quality of the frozen dumpling, the quantity and quality of the moist gluten is a very important factor influencing the frozen dumpling quality, it has a little positively influence on it. The test result also shows that: the quality requirement of flour for making frozen dumpling is that: the moist gluten content is 29%-31%, starch content is 70%-71%, and ash content below 0.45%, moisture content below 14.5%.The processing test of frozen dumpling shows that: freezing temperature notably affected the quality of frozen dumpling .the lower the temperature, the high the sense score of the frozen dumpling. And the optimal freezing temperature is -30癈------35"C.Some food additives can modify the quality of frozen dumpling. In this study, ascorbic acid, hydrophilic DMG and sodium alginate were tested, the result told that: three additives all can obviously modify the dumpling quality. And the most optimal dose of combination additive was that: ascorbic acid 0.006%, hydrophilic DMG 0.5%, sodium alginate 0.5%.At last, a orthogonal test about the flour variety freezing temperature and food additiveswas used. The result showed: the most optimal freezing process to make frozen dumpling air that: the flour variety is MeiSui strong strength flour, freezing temperature -30"C,the dose of the combination additive is 1.0%.更多还原